Rainbow trout with ginger carrot and cucumber

Ingredients

• 1 carrot, thinly sliced
• 1 cup (250 mL) thinly sliced cucumber
• 1/3 cup (75 mL) rice vinegar
• 1 inch piece fresh ginger, thinly sliced
• Pinch hot pepper flakes
• 1 green onion, finely chopped
• 1 tbsp (15 mL) sodium reduced soy sauce
• 1 tsp (5 mL) sesame oil
• 1 rainbow trout fillet (12 oz/360 g)

Method

1. Stir together carrot, cucumber, vinegar, ginger and hot pepper flakes. Cover and refrigerate for at least 1 hour or up to 24 hours.
2. Meanwhile, place trout fillet in a foil lined baking sheet. Stir together green onion, soy sauce and sesame oil. Spread over top of trout and let stand for 10 minutes.
3. Roast in a 425° F (220° C) oven for about 8 minutes or until fish flakes when tested. Alternatively, heat a nonstick skillet over medium heat and pan fry trout, skin side up for 2 minutes. Turn over and cook for about 3 minutes or until fish flakes when tested.
4. Drain vegetables and serve over trout.
5. Grill variation: Place trout on greased medium grill and grill for about 6 minutes or until fish flakes when tested.

Nutritional info per serving (1 of 3)

• Calories 185
• Protein 23 g
• Total Fat 8 g
• Saturated Fat 2 g
• Cholesterol 62 mg
• Carbohydrates 5 g
• Fibre 1 g
• Total sugars 2 g
• Added sugars 0 g
• Sodium 187 mg
• Potassium 552 mg

This recipe is sourced from heartandstroke.ca