Fresh herbs are a healthy way to season fish and other lean proteins. Here, pungent oregano and bright lemon juice balance the richness of the trout. The whole trout are grilled in this recipe, but you can use the broiler instead; lightly coat the broiler pan or a rimmed baking sheet with oil before heating, and cook the fish for the same amount of time.

　　

Ingredients

serves 4

　　2 tablespoons neutral-tasting oil, such as canola or safflower, plus more for grill

　　4 whole trout (about 12 ounces each), preferably U.S. farmed, cleaned and scaled

　　Coarse salt and freshly ground pepper

　　2 lemons, 1 sliced into 8 rounds, 1 cut into wedges for garnish

　　1 large bunch oregano

　　

Step 1

Heat a grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 4 to 5 seconds); brush grates with oil. Sprinkle exterior and cavity of each fish with 1/4 teaspoon salt, and season with pepper. Tuck 2 lemon rounds and a few oregano sprigs in cavity of each fish.

　　

Step 2

Rub each fish with 1/2 teaspoon oil, and place on grill. Cook until golden and firm, about 4 minutes per side. Transfer to a serving platter; drizzle each fish with 1 teaspoon oil. Garnish with lemon wedges and remaining oregano, and serve.

　　

NUTRITION INFORMATION

Step 3

(Per Serving)

　　

Step 4

Calories: 382

　　

Step 5

Saturated Fat: 1.3g

　　

Step 6

Unsaturated Fat: 6.7g

　　

Step 7

Cholesterol: 0mg

　　

Step 8

Carbohydrates: 12.4g

　　

Step 9

Protein: 54g

　　

Step 10

Sodium: 123mg

　　

Step 11

Fiber: 5.4g

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