The flesh of lake trout can range from flesh tones to deep pink. The brighter colour comes from the amount of small freshwater crustaceans consumed, but this in no way affects its distinctive flavour or quality. This stuffed whole fish makes an easy and elegant presentation on a bed of salad greens.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2007
Ingredients
Salad:
Method
Salad: In measuring cup, whisk together oil, lemon rind, lemon juice, garlic, thyme, mustard, pepper, salt and sugar. (Make-ahead: Cover and refrigerate for up to 24 hours.)Sprinkle fish inside and out with salt and pepper; stuff cavity with lemon, thyme, parsley and bay leaves.
Place in greased fish basket or on greased grill over medium-high heat; close lid and grill, turning once, until fish flakes easily when tested, about 25 minutes.
Meanwhile, in bowl, toss mixed greens with vinaigrette.
To serve, run knife along backbone of fish to cut through skin; pull off skin, then ease knife along between flesh and bones on top side. Ease off top fillet; cut into portions. Turn fish and repeat. Serve with salad.
Nutritional facts Per serving: about
- Sodium 363 mg
- Protein 27 g
- Calories 322.0
- Total fat 21 g
- Cholesterol 71 mg
- Saturated fat 4 g
- Total carbohydrate 8 g
%RDI
- Iron 16.0
- Folate 35.0
- Calcium 16.0
- Vitamin A 24.0
- Vitamin C 77.0
