Serve with Lemon Potatoes (recipe link below) and peas. Grill the potatoes first, then add the fish during the last 10 minutes of cooking time. Cooking fish with its skin on means that you don't have to turn it.
- Portion size 4 servings
Ingredients
Method
Pat trout fillets dry. Arrange, skin side down, on plate; brush with mustard. Mix chili powder, salt and pepper; sprinkle over fish.
Place fillets, skin side down, on greased grill over medium heat; close lid and cook for about 10 minutes or until fish flakes easily when tested with fork.
Serve with: Lemon Potatoes
Nutritional facts <b>Per serving:</b> about
- Sodium 371 mg
- Protein 24 g
- Calories 139.0
- Total fat 4 g
- Cholesterol 65 mg
- Saturated fat 1 g
- Total carbohydrate 1 g
%RDI
- Iron 16.0
- Folate 4.0
- Calcium 7.0
- Vitamin A 4.0
- Vitamin C 7.0
