Fennel-Crusted Trout with Lemon-Ginger Vinaigrette recipes

Fennel-Crusted Trout with Lemon-Ginger Vinaigrette recipes
10 Ingredients
  • 1/2 cup finely chopped fresh fennel bulb
  • 3 tablespoons white wine vinegar
  • 1 tablespoon minced shallot
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon grated lemon peel
  • About 1/2 teaspoon salt
  • About 1/2 cup olive oil
  • 1/2 cup golden raisins
  • 4 boned trout fillets (4 to 6 oz. each; see notes), rinsed and patted dry
  • About 2 tablespoons fennel seeds
Nutrition
423
21% daily value
4 servings
                                       
                                            low-​carb, dairy-​free, gluten-​free
     

Fat

50% 32

Saturated

24% 5

Trans

- 0

Monounsaturated

- 22

Polyunsaturated

- 4

Carbs

6% 17

Carbs (net)

- 15

Fiber

10% 2

Sugars

- 11

Sugars, added

- 0

Protein

34% 17

Cholesterol

16% 47

Sodium

14% 343

Calcium

7% 72

Magnesium

10% 40

Potassium

12% 543

Iron

8% 1

Zinc

5% 1

Phosphorus

32% 221

Vitamin A

8% 72

Vitamin C

6% 6

Thiamin (B1)

9% 0

Riboflavin (B2)

9% 0

Niacin (B3)

30% 5

Vitamin B6

28% 0

Folate equivalent (total)

3% 13

Folate (food)

- 13

Folic acid

- 0

Vitamin B12

142% 3

Vitamin D

84% 13

Vitamin E

39% 6

Vitamin K

20% 24
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