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Trout: Broiled Citrus & Herb Trout

Source of Recipe

AMA Family Health Cookbook


List of Ingredients

4 small whole boneless rainbow trout (8 oz ea.)
4 teaspoons extra virgin olive oil
salt and pepper to taste
1 bunch fresh tarragon
1 bunch fresh thyme
1 small bunc flat leaf parsley
2 limes, thinly sliced


Recipe

Brush or rub fish skin and cavities with oil. Season with salt and pepper. Chop 2 tbl. each of the tarragon, thyme and parsley. Sprinkle chopped herbs evenly in the cavities of the trout. Top the herbs with overlapping slices of lime, reserving 4 slices for garnish. Turn on the broiler. Place half of remaining whole herbs on baking sheet or broiler pan.

Arrange the trout on top of the herbs and broil, about 4 inches from the heat source, until the skin is brown, about 5 minutes. Using a spatula, carefully turn the trout and broil until the skin on the other side is browned and the fish is opaque, about 4 minutes longer. Serve the trout garnished with the remaining whole herbs and reserved lime slices. Serves 4. Serve with honey glazed baby carrots and rice pilaf.