Fresh ginger and garlic are perfect seasonings for grilled trout.

　　

Ingredients

serves 4, 3 ounces fish per serving

　　Cooking spray

　　2 tablespoons plain rice vinegar

　　1 tablespoon soy sauce (lowest sodium available)

　　1 tablespoon canola or corn oil

　　1 tablespoon grated peeled gingerroot

　　1 tablespoon snipped fresh Italian (flat-leaf) parsley and 1 tablespoon snipped fresh Italian (flat-leaf) parsley, divided use

　　1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced

　　2 8- to 9-ounce trout fillets with skin, rinsed and patted dry

　　

Step 1

Lightly spray the grill rack with cooking spray. Preheat the grill on medium high.

　　

Step 2

In a small bowl, stir together the rice vinegar, soy sauce, and oil. Remove and set aside 1 tablespoon of the mixture. Brush the remaining mixture over both sides of each fillet. (It helps keep the skin side from sticking to the grill rack.)

　　

Step 3

In the same small bowl, stir together the gingerroot, 1 tablespoon parsley, and garlic. Sprinkle over the flesh side of the fish.

　　

Step 4

Place the fish with the skin side down on the grill. Grill for 4 to 6 minutes, or until the fish flakes easily when tested with a fork. Using a wide spatula, remove the fish from the grill. Place the fish with the skin side up on a platter. Discard the skin. Cut each fillet in half. Drizzle with the reserved 1 tablespoon rice vinegar mixture. Garnish with the remaining 1 tablespoon parsley.

　　

nutrition information

Step 5

(Per Serving)

　　

Step 6

Calories: 149

　　

Step 7

Total Fat: 5.0g

　　

Step 8

Saturated: 1.0g

　　

Step 9

Trans: 0.0g

　　

Step 10

Polyunsaturated: 1.5g

　　

Step 11

Monounsaturated: 2.0g

　　

Step 12

Cholesterol: 67mg

　　

Step 13

Sodium: 134mg

　　

Step 14

Carbohydrates: 1g

　　

Step 15

Fiber: 0g

　　

Step 16

Sugars: 0g

　　

Step 17

Protein: 24g

　　

Step 18

Dietary Exchanges

　　

Step 19

3 Lean Meat

　　American Heart Association Quick & Easy Meals