Grilled trout with chayote squash slaw
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Minced ginger root |
| 1 | small | Garlic clove; minced |
| ¼ | cup | Fat-free mayonnaise |
| ¼ | teaspoon | Fresh lemon juice |
| ⅛ | teaspoon | Celery salt |
| ⅛ | teaspoon | Salt |
| 2 | Carrots; peeled and julienned | |
| 1 | Chayote fruit; peeled and julienned | |
| ½ | small | Jicama; peeled and julienned |
| ½ | cup | Shredded red cabbage |
| ½ | cup | Red bell pepper; julienned |
| 2 | teaspoons | Roasted garlic puree |
| 2 | teaspoons | Minced ginger root |
| ½ | cup | Fat-free mayonnaise |
| 1 | teaspoon | Soy sauce |
| ¾ | teaspoon | Fresh lemon juice |
| ½ | teaspoon | Sesame oil |
| 32 | ounces | Red or rainbow trout; OR 8-ounces boned fillet, per serving |
| Olive oil spray | ||
| 4 | teaspoons | Sesame seeds; mixed white and black, toasted |
Directions
SLAW
SAUCE
TROUT
1. FOR SLAW: stir together ginger, garlic, mayonnaise, lemon juice, celery salt and salt in small bowl. Set aside or refrigerate, covered, if not using immediately. Combine carrots, chayote, jicama, red cabbage and bell pepper in large bowl. Add dressing. Toss until vegetables are coated. Set aside or refrigerate, covered, if not using immediately.
2. FOR SAUCE: mix roasted garlic, ginger, mayonnaise, soy sauce, lemon juice and sesame oil in bowl. Set aside or refrigerate, covered, if not using immediately.
3. FOR TROUT: prepare grill or heat broiler. Coat fillets lightly with olive oil. Grill in well oiled basket or broil until firm and cooked through, about 5 to 6 minutes.
4. TO SERVE: Make bed of slaw on each of four serving plates. Place 1 trout fillet on each plate. Cover each fillet with ¼ of sauce; sprinkle with sesame seeds.
Note: To roast garlic, remove as much of the paper wrap on bulb of garlic as possible, leaving the cloves intact. Cut off top of cloves and sprinkle with olive oil. Wrap bulb in aluminum foil and bake in 350-degree oven until soft, 35 to 45 minutes depending on size of garlic bulb. Allow to cool slightly; squeeze pulp from bulb.
Yield: Serves 4. EACH 364 cals (27% cff) 10g fat.
Recipe by: Adapted from a recipe from Biloxi Grill in Wauconda, IL Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Feb 17, 1999, converted by MM_Buster v2.0l.