Broiled trout with tomato and red onion relish

Recipe Information

Ingredients

• 3 cups cherry tomatoes, halved

• 1 teaspoon olive oil

• 1/4 cup onion, chopped

• 1/4 cup balsamic vinegar

• 1 teaspoon light molasses

• 1 tablespoon lemon zest, grated

• 1 tablespoon fresh parsley, chopped

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 1 teaspoon fresh thyme, chopped

• Four 5-ounce trout fillets

Directions

• Preheat the broiler (or grill). Position the rack 4 inches from the heat source.

• Arrange the tomatoes cut side down on a baking sheet lined with aluminum foil or parchment (or baking) paper. Broil (or grill) until the skins wrinkle and begin to brown, about 5 minutes. Set aside and leave the broiler on.

• In a frying pan, heat the olive oil over medium-high heat. Add the onion and sauté until soft and translucent, about 4 minutes. Add the vinegar and molasses and bring to boil. Reduce the heat to medium and simmer until slightly reduced, about 2 minutes. Add the broiled tomatoes, lemon zest, parsley, 1/4 teaspoon of the salt, and the pepper. Stir to combine. Remove from the heat, set aside, and keep warm.

• Lightly coat a broiler pan with olive oil cooking spray. Sprinkle the thyme and the remaining 1/4 teaspoon of salt over the fillets and place on the prepared pan. Broil (or grill) until the fish is opaque throughout when tested with the tip of a knife, about 5 minutes. Transfer to warmed individual plates and serve topped with the warm tomato relish.

Nutrition (per serving)

• Calories: 242 cal

• Total fat: 10g

• Saturated fat: 2g

• Monounsaturated fat: 4g

• Cholesterol: 84mg

• Sodium: 372mg

• Potassium: 769mg

• Carbohydrate: 9g

• Fiber: 1g

• Protein: 29g

• Calcium: 53mg