Sunday, 6 September 2015

Grilled Lime Pesto Rainbow Trout

I am a big fan of rainbow trout so I play a lot with marinades and different ways of flavoring and cooking it. This one has just the right amount of tang to suit my taste buds. The cook time will vary depending on how thick your piece of fish is; it will flake easily when poked with a fork when it is cooked through.

12 ounce trout fillet
2 cloves garlic processed through garlic press
1/4 cup fresh squeezed lime juice
3 tablespoons basil pesto
1 tablespoon vegetable oil
1 teaspoon sugar
1/4 teaspoon salt

Place all the ingredients except for the trout in a large re-sealable plastic bag and swish together to blend the ingredients well.
Add the fish, take as much of the air out as you can, seal the bag and keep refrigerated for 2 hours.
Generously coat a sheet of foil big enough to hold the fish with non-stick spray.
Place the fish flesh side down over the foil and cook over direct heat on the grill for 5 minutes; gently turn fish over and continue to cook until fish flakes easily when poked with a fork.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.

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Have you tried this recipe?? Tell us how it turned out :)