Turkish · Dinner
Grilled Trout with Herbs (Low-Chol)
A trout fillet grilled skin-side down until the skin crisps, then flipped and cooked through. Finished with fresh lemon juice, garlic, dill and parsley in the Turkish Aegean style. Olive oil replaces butter, keeping the dish light, low in cholesterol and herbaceous.
$8
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
329Calories
38.6gProtein
17.4gFat
4.2gCarbs
0.9gSugar
1.3gFiber
665mgSodium
78mgChol
3gSat Fat
720mgPotassium
60mgCalcium
2.1mgIron
6.5mcgVitamin B12
24mgVitamin C
low-cholesterol
gluten-free
pescatarian
protein-rich
low-carb
low-calorie
low-chol
Instructions
1
Prep
Pat the trout fillet dry with paper towels. Rub the flesh with olive oil, minced garlic, salt and black pepper. Scatter dill, parsley and thyme sprigs over the fillet.
2
Grill
Place the fillet skin-side down on a medium-high grill pan. Cook undisturbed for 6 to 7 minutes until the skin turns crisp and golden and releases cleanly.
3
Grill
Flip carefully and grill the flesh side for 4 to 5 minutes over medium heat until opaque and flakes easily with a fork.
4
Plate
Transfer to a plate. Squeeze lemon juice over the fillet and garnish with remaining fresh herbs.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g trout fillet, skin on
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 11 lemon
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp fresh parsley
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 4 sprigs4 sprigs fresh thyme
