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Ingredientes
- 4 x Rainbow Trout Fillets
- 1/4 c. Fresh Lemon Juice
- 1 Tbsp. Extra virgin olive oil
- 1 sm Eggplant (about 4 Ounce.) cut in half lengthwise
- 1 x Green Bell Peppers
- 1 x Red Bell Pepper peppers cut in half lengthwise, seeded
- 5 x Green Onions
- 3Â 1/2 ounce Black Pitted Olives
- 1 Tbsp. Extra virgin olive oil
- 2 tsp Fresh Lemon Juice
- 1/4 tsp Salt
- 1/8 tsp Grnd Black Pepper
Direcciones
- Marinate trout. Meanwhile, brush vegetables with oil and cook over grill till tender, about 10 min. Cold slightly and finely chop vevetables and olives. Toss vegetables with oil and remaining vegetables, set aside.
- Cook trout. Serve immediately with salsa.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 4 servings | |
| Calories 383 | |
| Calories from Fat 301 | 79% |
| Total Fat 33.57g | 42% |
| Saturated Fat 4.88g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 164mg | 7% |
| Potassium 700mg | 20% |
| Total Carbs 15.54g | 4% |
| Dietary Fiber 7.5g | 25% |
| Sugars 6.6g | 4% |
| Protein 8.55g | 14% |
