Directions:
- Heat oven to 375° F.
- Place the trout in a glass baking dish. Add the bay leaves and enough water to reach halfway up the sides of the fillets. Bake until the trout is the same color throughout and flakes easily, about 15 minutes. Transfer to a plate; let cool.
- Meanwhile, working over a bowl, cut each grapefruit segment from its surrounding membranes. Squeeze the membranes to release any remaining juice.
- Add the vinegar, oil, sugar, and salt to the juice. Pour all but 1 tablespoon of the vinaigrette into a large resealable plastic bag.
- Add the trout to the bag and refrigerate for at least 1 hour.
- To serve, add the grapefruit segments, cucumber, and watercress to the reserved vinaigrette in the bowl and toss.
- Drain the trout.
- Divide the rice among individual plates and top with the watercress salad and trout.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 620.19 Kcal (2597 kJ) | ||
| Calories from fat | 289.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.13g | 49% | |
|---|---|---|---|
| Cholesterol | 133.78mg | 45% | |
| Sodium | 534.97mg | 22% | |
| Potassium | 1004.23mg | 21% | |
| Total Carbs | 30.26g | 10% | |
| Sugars | 2.46g | 10% | |
| Dietary Fiber | 1.14g | 5% | |
| Protein | 51.12g | 102% | |
| Vitamin C | 24.6mg | 41% | |
| Iron | 3.1mg | 17% | |
| Calcium | 93.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 137.95 Kcal (578 kJ) | ||
| Calories from fat | 64.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.15g | 49% | |
|---|---|---|---|
| Cholesterol | 29.76mg | 45% | |
| Sodium | 118.99mg | 22% | |
| Potassium | 223.37mg | 21% | |
| Total Carbs | 6.73g | 10% | |
| Sugars | 0.55g | 10% | |
| Dietary Fiber | 0.25g | 5% | |
| Protein | 11.37g | 102% | |
| Vitamin C | 5.5mg | 41% | |
| Iron | 0.7mg | 17% | |
| Calcium | 20.8mg | 9% | |
* 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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