Directions:
- Nail the trout skin side down to the boards. Coat trout with oil and season. Prop up close to the fire and let cook for about 7 to 10 minutes. Check for doneness by looking for the flesh to start to separate.
- Salsa:
- Combine in a bowl and let marinate for 20 minutes.
- Carefully transfer trout from the boards to a plate and garnish with a heaping mound of salsa. Enjoy!
- Variations: Drizzle some soy sauce and sesame oil mixed with minced ginger and garlic on prior to cooking. Sprinkle with a barbecue rub spice mix Lemon with chopped garlic and parsley
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1705.95 Kcal (7142 kJ) | ||
| Calories from fat | 1245.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 138.43g | 213% | |
|---|---|---|---|
| Cholesterol | 183.28mg | 61% | |
| Sodium | 208.65mg | 9% | |
| Potassium | 3833.45mg | 82% | |
| Total Carbs | 60.06g | 20% | |
| Sugars | 16.27g | 65% | |
| Dietary Fiber | 33.07g | 132% | |
| Protein | 77.66g | 155% | |
| Vitamin C | 127.7mg | 213% | |
| Iron | 10.4mg | 58% | |
| Calcium | 240.1mg | 24% | |
| Amount Per 100 g | |||
| Calories | 147.6 Kcal (618 kJ) | ||
| Calories from fat | 107.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.98g | 213% | |
|---|---|---|---|
| Cholesterol | 15.86mg | 61% | |
| Sodium | 18.05mg | 9% | |
| Potassium | 331.67mg | 82% | |
| Total Carbs | 5.2g | 20% | |
| Sugars | 1.41g | 65% | |
| Dietary Fiber | 2.86g | 132% | |
| Protein | 6.72g | 155% | |
| Vitamin C | 11.1mg | 213% | |
| Iron | 0.9mg | 58% | |
| Calcium | 20.8mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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