Recipe Trout with Grape and Lentil Salad
1334 Recipe Trout with Grape and Lentil Salad

Recipe Trout with Grape and Lentil Salad


Recipe Trout with Grape and Lentil Salad

Servings: 4

3/4 cup green lentils, uncooked
2 1/2 cups water
2 tablespoons minced shallot
1 1/2 cups halved red California grapes
1/4 cup fresh chopped dill
1/4 cup chopped walnuts
2 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon white balsamic vinegar
1 tablespoon, plus 2 teaspoons, olive oil, divided
1 cup arugula
1/2 teaspoon sea salt, divided
1/4 teaspoon pepper, plus additional, to taste, divided
4 trout fillets (4-6 ounces each), skin on
1/2 teaspoon lemon zest

  1. In medium saucepan, combine lentils with water. Bring to boil then reduce heat to simmer; cover and cook 15 minutes. Turn off heat and allow lentils to steam 5 minutes; drain and let cool.
  2. In medium bowl, combine lentils, shallot, grapes, dill, walnuts, lemon juice, lemon zest, vinegar, 1 tablespoon olive oil, arugula, 1/4 teaspoon salt, and pepper, to taste; set aside.
  3. Heat oven to broil. Move rack to highest position.
  4. Sprinkle trout fillets with lemon zest, remaining salt and 1/4 teaspoon pepper; brush with remaining olive oil. Broil trout 4-5 minutes. Serve with lentil salad.

Nutritional information per serving: 480 calories; 40 g protein; 36 g carbohydrates; 20 g fat (38% calories from fat); 3 g saturated fat (4% calories from saturated fat); 80 mg cholesterol; 380 mg sodium; 10 g fiber.

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From the same category: (Fish appetizer)

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