Rosemary-Lemon Trout

Dairy-free
Egg-free
High-Fiber
Low-Carbohydrate
Low-Sodium
Vegetarian / Meatless
Dish type
Dinner
Serves
4
Ready in
25 minutes

Ingredients

  • 1 small eggplant, unpeeled, cut into rounds ½-inch thick
  • 1 medium zucchini, cut into rounds ½-inch thick
  • 2 large Roma (plum) tomatoes, cut into rounds ½-inch thick
  • 6 tbsp. olive oil and vinegar dressing, divided
  • 4 (8-oz.) butterflied trout
  • 4 tbsp. fresh lemon juice, divided
  • 4 tsp. extra virgin olive oil, divided
  • 1/2 tsp. dried rosemary

Directions

Prep Time
15 minutes
Cook Time
10 minutes
Ready in
25 minutes
  1. Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F to 400°F). Place eggplant, zucchini and tomatoes in a large shallow dish. Drizzle with 4 tablespoons of the dressing; turn to coat. Season with salt and pepper to taste.
  2. Place vegetables on grill. Grill 2 minutes per side or until tender and lightly charred. Transfer to a cutting board; coarsely chop. Place in a medium bowl; drizzle with remaining 2 tablespoons dressing. Loosely cover with foil; keep warm.
  3. Drizzle each trout with 1 tablespoon of the lemon juice and 1 teaspoon of the oil. Sprinkle with rosemary, and salt and pepper to taste. Place trout on grill, skin side up. Grill 2 to 3 minutes per side or until fish flakes easily with a fork. Remove from grill, and serve with grilled vegetables.

Nutritional Information

Serving Size
1
Per Serving
Calories 588, Calories Fat 300, Total Fat 33g, Saturated Fat 7g, Cholesterol 154mg, Sodium 107mg, Carbohydrate 14g, Protein 57g
Serving Size1
Calories588
Calories Fat300
Calories (fat) extra50
Total Fat33g
Total Fat (extra)51
Saturated Fat7g
Saturated Fat (extra)38
Cholesterol154mg
Cholesterol (extra)51
Sodium107mg
Sodium (extra)4
Potassium1596mg
Carbohydrate14g
Carbohydrate (extra)5
Fiber4g
Fiber (extra)19
Protein57g
Vitamin A1365IU
Vitamin A (extra)27
Vitamin C34mg
Vitamin C (extra)57
Iron1mg
Iron (extra)9