SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Print Print | Page | 3x5 | 4x6
Select a size and use your browser's print button to print the page.

Trout with Pepper Salad

Makes: 4  servings Prep 18 mins Grill 12 mins

Ingredients

  • 4 trout (12 oz, each), with heads removed
  • 1 teaspoon  salt
  • 1/4 teaspoon  ground pepper
  • 3 bell peppers (red, yellow, green), seeded and quartered
  • Olive oil
  • 1 tablespoon  capers, drained
  • 6 large fresh basil leaves, thinly sliced
  • 1 teaspoon  finely chopped garlic
  • 1/2 teaspoon  salt
  • 1/8 teaspoon  ground pepper
  • 1 12 - 14 ounce large bunch fresh spinach
  • 1 tablespoon  olive oil
  • 1 tablespoon  fresh lemon juice

Directions

1. Oil and heat grill. Sprinkle skin and cavity of each trout with salt and pepper.

Make pepper salad::

2. Toss peppers with 1 tablespoon oil. Grill 6 minutes per side, until charred and tender. Wrap peppers in foil; let stand 5 minutes. Remove peel from peppers, cut into strips and toss in bowl with 1 tablespoon oil and remaining ingredients.

3. Meanwhile, grill trout 6 minutes per side, until fish turns opaque. Remove skin from each trout and discard.

4. Toss spinach with oil and lemon juice in bowl; divide between four serving plates. Arrange fish on spinach; top each trout with peppers. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)305,
  • Fat, total(g)19,
  • chol.(mg)69,
  • sat. fat(g)3,
  • carb.(g)8,
  • fiber(g)3,
  • pro.(g)28,
  • sodium(mg)1103,
  • Percent Daily Values are based on a 2,000 calorie diet