Perfect Trout Grill

Brighten up your grilled trout with vegetables like plum tomatoes and crunchy asparagus salad, and finish off with a generous sprinkling of fresh lime juice.

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Ingredients

1. 1 bunch (1 lb. / 454 g) fresh asparagus, trimmed
2. 1 Tbsp. / 15 ml plus 1 tsp. / 5 ml extra-virgin olive oil
3. ½ cup / 60 g almonds, roasted and chopped
4. 1 Tbsp. / 7 g onion, minced
5. 1 lb. / 450 g plum tomatoes cut into wedges
6. 2 Tbsp. / 30 ml fresh lime juice + extra to taste
7. ¼ tsp. / 1½ g salt
8. ¼ tsp. / ½ g ground black pepper
9. 1 lb. / 454 g trout fillets, sliced into 8 2-oz. / 57-g pieces

Directions

1. Blanch the asparagus in a large skillet with boiling salted water. Cover and cook for 5 minutes. Allow cooling before cutting into thirds.
2. Add asparagus to salad bowl and combine with the almonds, onion, tomatoes, lime juice, salt, and pepper. Cover and chill in the refrigerator.
3. Preheat your broiler or grill. Brush with olive oil. Grill over medium-high heat, 5 minutes on each side.
4. Sprinkle the grilled trout with lime juice and serve hot.

Serving Size: ֲ1 slice fish with ⅔ cup / 60 g vegetables + sauce

Exchanges per Serving: 0 Carb, 2 Protein, 0 Fat

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