Fresh Trout and Grapefruit Segments
Makes 4 servings
2 fresh trout fillets (about 500 g/1 lb total weight)
3 cloves garlic, minced
7 mL (1 1/2 tsp) chopped fresh thyme
1 mL (1/4 tsp) freshly ground black pepper
2 Florida ruby red grapefruit (about 1 kg/2 lb)
250 g (8 oz) fresh green beans, trimmed
Place trout fillets onto parchment paper lined baking sheet. Sprinkle evenly with garlic, thyme and pepper.
Using serrated knife, cut both ends off grapefruit. Using sawing motion, cut skin and white pith off and discard. Cut grapefruit between membranes into segments into large bowl. Squeeze remaining membrane of grapefruit over trout fillets.
Place trout in 220° C (425°F) oven for 10 minutes or until fish flakes easily with fork.
Meanwhile, in saucepan of boiling water, cook green beans for about 7 minutes or until tender crisp. Drain and add to grapefruit segments. Serve with trout.
Nutritional information per serving
125 g (4 oz)
Protein: 25 g
Total fat: 6 g
Saturated fat: 1 g
Cholesterol: 70 mg
Carbohydrate: 13 g
Fibre: 1 g
Sodium: 58 mg
Potassium: 747 mg