Nutrition Information (per serving)
calories
305
protein
24 g
sodium
400 mg
carbohydrates
23 g
fat
13 g
fiber
4 g
cholesterol
61 mg
Servings
4
Ingredients
Marinade
1 Tbsp extra virgin olive oil
¼ cup diced shallots
2 Tbsp fresh lemon juice
¼ tsp sea salt
2 Tbsp chopped Italian parsley
4 4-oz trout fillets
Horseradish Mashed Potatoes
1 lb russet potatoes, peeled and chopped
1½ Tbsp prepared horseradish
½ tsp sea salt
¼ tsp freshly ground black pepper
3 Tbsp 2% milk
½ Tbsp unsalted butter
Chilled Green Bean Salad
1 lb fresh green beans
1 Tbsp extra virgin olive oil
1½ tsp minced garlic
1 tsp grated lemon zest
1 Tbsp chopped Italian parsley
½ tsp sea salt
⅛ tsp freshly ground black pepper
Instructions
- In a medium bowl, combine all ingredients for marinade. In a shallow glass baking dish, pour marinade over trout and let marinate for 1 to 2 hours or overnight.
- Preheat grill. Remove trout from marinade and discard any remaining marinade. Grill trout 3 to 5 minutes on each side, or until cooked through.
- In a medium saucepan, combine 1 quart of water and potatoes. Bring to a boil and cook for 15 to 20 minutes, or until potatoes are tender.
- Strain potatoes and place back in saucepan. Add remaining ingredients for potatoes and beat with electric mixer until fluffy.
- In a large saucepan over medium heat, cook green beans in water until firm but tender. Drain and transfer green beans into a large bowl, toss with remaining ingredients. Chill until ready to serve.
- Serve 1 trout fillet with ½ cup Horseradish Mashed Potatoes and ½ cup Chilled Green Bean Salad
