|4||4 oz / 120 g rainbow trout filets|
|1/4 cup / 50 ml||freshly sqeezed lime juice|
|1 tbsp / 15 ml||rice vingear|
|1 tbsp / 15 ml||sodium-reduced soy sauce|
|1 tbsp / 15 ml||brown sugar|
|1 tsp / 5 ml||grated fresh ginger root|
|1/4 tsp / 1 ml||sesame oil|
Preheat oven to 375°F (190°C).
In a small mixing bowl, combine lime juice, rice vinegar, soy sauce, brown sugar, ginger and sesame oil.
In a shallow baking dish arrange trout fillets, cover with lime juice marinade.
Place in oven, uncovered. Bake for 30 to 35 minutes, or until fish is cooked through and flakes easily when tested with a fork.
Remove from heat, and serve immediately.
Per fillet: 178 calories, 24 g protein, 6 g total fat (2 g saturated fat), 5 g carbohydrate, 0 g fibre, 67 mg cholesterol, 174 mg sodium
Excellent source of: vitamin D, potassium
Good source of: magnesium
Low in saturated fat
Source: Leslie Beck's Longevity Diet