Broiled Rainbow Trout with Fresh Tomato



Tomatoes and lime juice give this low-fat fish recipe extra moistness and flavor.



The delicate texture of trout requires broiling or baking in a hot oven rather than grilling on a barbecue.
Makes 4 servings
Cooking time: 5 minutes


Prep: 10 minutes

  • 1 lb  rainbow trout fillets (2 medium or 4 small)  500 g
  • ½ cup  finely chopped fresh coriander (see Tip)  125 mL
  • ½ tsp  grated lime rind  2 mL
  • 2 tbsp  fresh lime juice  25 mL
  • 1 tsp  olive oil  5 mL
  • Pinch  each salt and freshly ground pepper  Pinch
  • 2 cups  chopped tomatoes  500 mL


  1. Wipe fish with paper towels; split medium fillets lengthwise. Spray shallow baking dish with non-stick cooking spray; arrange fillets in dish in single layer.
  2. Stir together coriander, lime rind, lime juice, oil, salt and pepper. Combine 2 tbsp (25 mL) of the lime mixture with chopped tomatoes; set aside. Spread remainder over fish; let stand for 10 minutes.
  3. Broil fish 4 inches (10 cm) from heat for 5 minutes or until fish flakes easily with fork. Serve with reserved tomato mixture.


Reference : Canadian Diabetes Association