Turkish · Dinner
Grilled Trout with Herbs (High-Protein)
Grilled trout fillet rubbed with garlic, lemon, and fresh herbs, served over a lemony white bean and parsley salad. Char marks from a hot grill, bright acidity, and a base of cannellini beans and toasted walnuts create a Turkish-inspired plate centered on herb-grilled fish.
$7
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
515Calories
52.3gProtein
24.8gFat
24.1gCarbs
3.6gSugar
8.4gFiber
330mgSodium
112mgChol
3.9gSat Fat
1380mgPotassium
150mgCalcium
4.8mgIron
6.5mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat trout fillet dry, lay skin-side down, and rub with minced garlic, half the lemon juice, olive oil, half the parsley, chopped dill, and oregano.
2
Marinate
Rest the fillet at room temperature for 10 minutes.
3
Grill
Place skin-side down on a preheated medium-high grill over medium-high heat for 4–5 minutes until skin crisps and releases easily.
4
Grill
Flip and cook flesh-side 2–3 minutes over medium-high heat until opaque and flakes easily with a fork.
5
Build the salad
Toss drained cannellini beans, chopped walnuts, sliced red onion, remaining chopped parsley, chopped mint, remaining lemon juice, salt, and pepper together.
6
Plate
Spoon bean salad onto plate, lay grilled trout on top, and serve with lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g trout fillet
- 4 cloves4 cloves garlic
- 11 lemon
- 2 tbsp2 tbsp olive oil
- 4 tbsp4 tbsp parsley
- 2 tbsp2 tbsp dill
- 2 tbsp2 tbsp mint
- 5.2 oz150g cannellini beans
- 1 oz30g walnuts
- 1/2 cup70g red onion
- 1 tsp1 tsp oregano
- salt, to taste
- black pepper, to taste
