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Grilled Trout Amandine with Ginger and Orange Recipe Low Carb

 

Ingredients

Servings: 4

 

Vegetable oil spray

2 teaspoons canola oil

1/2 tablespoon minced peeled gingerroot or 1/2 teaspoon ground ginger

1 teaspoon grated orange zest

2 tablespoons fresh orange juice

1/2 tablespoon chopped fresh thyme or 1/2 teaspoon dried thyme, crumbled

1/4 teaspoon pepper

1/8 teaspoon salt

4 rainbow trout fillets with skin (about 5 ounces each)

3 tablespoons slivered almonds, dry-roasted

 

Nutrition Facts

 

Exchanges/Choices:

4 Very Lean Meat

1/2 Fat

 

Calories 258

   Calories from Fat 128

Fat 14g

    Saturated Fat 1.9g

Cholesterol 77mg

Sodium 139mg

Carbohydrate 2g

    Dietary Fiber 1g

    Sugar 1g

Protein 29g

Cooking Methods

  1. Heat a ridged stovetop grill over medium-high heat. Remove from the heat and lightly spray with vegetable oil spray. If using an outdoor grill, lightly spray the grill rack with vegetable oil spray. Preheat the grill on medium high.

  2. In a small bowl, stir together the oil, gingerroot, orange zest, orange juice, thyme, pepper, and salt.

  3. Rinse the fish and pat dry with paper towels. Brush the oil mixture over the flesh side of the fish.

  4. Grill the fish with the flesh side down for 3 minutes. Turn over and grill for 1 to 3 minutes, or until the fish flakes easily when tested with a fork.

  5. To serve, remove the skin. Place the fish on plates. Sprinkle the almonds over each fillet.

 

Fun Facts / Cooking Tips

In this low carb fish recipe, ginger, thyme, and orange infuse mild trout fillets with flavor. Steamed red potatoes and asparagus or sugar snap peas make fine partners.

Cooking Tips: Trout are related to salmon and are a both fresh and frozen year-round. Rainbow and steelhead are two popular varieties. They are sold both fresh and frozen year-round. When defrosting frozen trout or other seafood, follow the package directions carefully. Rinse the fish and dry thoroughly with several layers of paper towels. The fish will have retained a lot of water when frozen and should be thoroughly dry before you coat or cook it.

 

 

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