This dish is wonderful with quinoa salad or roasted peppers with lentils.
Ingredients:
- 4 (7-ounce) whole trout fillets with skin
- Salt and black pepper, as desired
- 1 t olive oil
- 1 c chopped cilantro
- 2 medium limes, thinly sliced; reserve a wedge for juice
Steps:
- Preheat grill.
- Rinse fish gently and pat dry.
- Brush fish with a little olive oil and sprinkle salt and pepper over fish flesh.
- Divide cilantro and lime slices evenly among fish cavities.
- Place fish over grill for 5 minutes and flip once.
- Squeeze lime juice over fish and transfer to a platter.