Spanish · Dinner
Grilled Trout with Ham (High-Protein)
Grilled trout fillet wrapped in serrano ham with crispy skin, served over garlic-sautéed cannellini beans and finished with lemon juice and fresh parsley. A Spanish riverside classic delivering high protein and fibre from fish, cured pork, and legumes in one plate.
$7
12 minsPrep
14 minsCook
26 minsTotal
MediumLevel
Nutrition per serving
548Calories
58.2gProtein
24.6gFat
21.4gCarbs
2.1gSugar
6.9gFiber
1050mgSodium
386mgChol
5.8gSat Fat
1180mgPotassium
140mgCalcium
4.9mgIron
6.8mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat the trout fillet dry. Season both sides with salt and pepper. Lay ham slices over the flesh side and press gently to adhere.
2
Saute
Warm olive oil in a small skillet over medium heat. Thinly slice garlic and cook 1 minute until golden and fragrant. Add beans and cook 3 minutes, stirring, until heated through.
3
Grill
Place trout ham-side up on a preheated grill or ridged pan over medium-high heat. Cook 3 to 4 minutes, then flip carefully and grill skin side 3 to 4 minutes until opaque and flaking easily.
4
Finish
Remove skillet from heat. Chop the parsley and squeeze lemon juice into the beans. Fold gently to combine without breaking beans.
5
Plate
Spoon beans onto a plate. Set the grilled trout on top. Chop the hard-boiled egg and scatter over the fish. Serve with lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g trout fillet, butterflied
- 2.8 oz40g, about 2 thin slices serrano ham
- 7.4 oz105g, about 2/3 cup cannellini beans, cooked
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 11 lemon
- 4 tbsp4 tbsp parsley
- 22 large eggs
