Healthy Baked Trout Recipe


2 lb. trout fillet, cut into 6 pieces
3 Tablespoons lime juice (about 2 limes)
1 medium tomato, chopped
½ medium onion, chopped
3 Tablespoons cilantro, chopped
½ teaspoon olive oil
¼ teaspoon black pepper
¼ teaspoon salt
¼ teaspoon red pepper (optional)


1. Preheat oven to 350 degrees F.

2. Rinse fish and pat dry. Place in baking dish.

3. In separate dish, mix remaining ingredients together and pour over fish.

4. Bake for 15–20 minutes or until fork-tender. Serve with Chili Lime Corn Salad (see recipe below).


Yield: 6 servings
Serving size: 1 piece

Each serving provides:

Calories: 236
Total fat: 9 g
Saturated fat: 3 g
Cholesterol: 104 mg
Sodium: 197 mg
Total fiber: less than 1 g
Protein: 34 g
Carbohydrates: 2 g
Potassium: 865 mg


Chili Lime Corn Salad


20 ounce bag frozen white and gold baby corn
2 Tablespoons melted butter
2 Tablespoons fresh lime juice
½ teaspoon chili powder
1 Tablespoon chopped cilantro
½ cup crumbled queso fresco or feta
¼ teaspoon salt


1. Cook corn according to package directions.

2. Meanwhile, in a large bowl, whisk together butter, lime juice, chili powder, and chopped cilantro.

3. Add the corn and mix to coat.

4. Add the crumbled queso fresco and stir. Season to taste with salt.


Classic Crock Pot Recipes