1/4 cup snipped fresh tulsi or 2 tablespoon snipped fresh dill
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 pound ruby or rainbow trout fillets
4 ciabatta buns, split
Fresh tulsi (optional)
Directions
Finely shred peel and squeeze juice from 1 / 2 of the lemon thinly slice the rest of the lemon half and hang aside. In a tiny bowl combine mayonnaise, lemon peel, fresh lemon juice, tulsi, salt, and pepper.
Rinse fish pat dry. Remove two tablespoons from the mayonnaise mixture and brush onto fish. Place fish, skin side up, around the rack of the uncovered grill directly over medium-high temperature grill for one minute. Carefully turn skin side lower and grill five to seven minutes more or simply until fish flakes easily having a fork. Add lemon slices and halved buns, cut side lower, towards the grill after turning fish.
Remove fish, buns, and lemon slices from grill. If preferred, remove skin from fish. Cut fish into bun-size pieces. Top bun bottoms with a few of the mayonnaise mixture. Add fish, lemon slices, and, if preferred, additional tulsi. Pass any remaining mayonnaise mixture.
Diet Details (Lemon and Plant Grilled Trout Sandwiches)
Per serving:
518 kcal cal.,
30 g fat
( 6 g sitting. fat,
16 g polyunsaturated fat,
2 g monounsatured fat),
77 mg chol.,
667 mg sodium,
32 g carb.,
3 g fiber,
1 g sugar,
29 g pro.
Percent Daily Values derive from a couple,000 calorie diet
