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Grilled Rainbow Trout with Leek Tomato Sauce Over Wilted Greens

Grilled Rainbow Trout with Leek Tomato Sauce Over Wilted Greens

Serves: 8

Category: Main Dishes - Non-Vegan

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Rated by: 1 members

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4 whole rainbow trout, boned and butterflied, split in half - each trout makes 2 fillets
1 clove garlic, pressed
1 lemon, juiced
1 tablespoon vegan Worcestershire sauce (found in health food stores)
2 teaspoons Spike no salt seasoning
1 leek, cut into 1/4" rounds
8 Roma tomatoes, cut into 1/2" cubes
1/4 cup water
1 tablespoon Dr. Fuhrman's VegiZest, or other no salt soup base seasoning
1 teaspoon lemon rind, grated
1/2 cup white wine
32 ounces fresh organic spinach or 8 bags of organic spinach, asian, or field greens
1/2 cup fresh parsley, chopped


Cut trout in half lengthwise, creating 2 fillets. Marinate trout in garlic, juice from 1 lemon, worcestershire sauce, and Spike.
Heat grill on high for at least 5 minutes with lid closed. Place trout skin side down and close lid. Grill for 4-5 minutes until skin is crispy. Flip carefully and remove skin while on grill. Gently take off grill and place in a warmer or oven preheated to 175 degrees.
Simmer leeks, tomatoes, water, VegiZest, lemon zest, and white wine until leeks are soft. Keep warm.
Portion spinach equally on plates. Place fish on top of spinach, serve sauce over fish and sprinkle with fresh parsley.

Note: If you'd rather not use a grill, you could place the fish in a baking pan and broil it on low until done.

Calories 177; Protein 20 g; Carbohydrates 11 g; Total Fat 5.6 g; Saturated Fat 1.2 g; Cholesterol 46.6 mg; Sodium 161 mg; Fiber 4 g; Beta-Carotene 6967 ug; Vitamin C 53 mg; Calcium 166 mg; Iron 4.4 mg; Folate 257 ug; Magnesium 127 mg; Zinc 1.2 mg; Selenium 20.1 ug

Comments (2):



12/10/2007 06:09 PM

Rated this recipe:

Are the greens added to the other veggies at some point during simmering or just wilted by the hot stuff put over them? Also, the picture looks like zukes are part of the veggies so I added them. Thought they would be good.
This comment was last edited on 12/10/2007 06:11 PM


12/10/2007 07:41 PM

Rated this recipe:

So after making it, my non-vegan wife liked it but said needs more spices. Yes the wilting works by just pouring hot stuff. I liked it. Probably my fault about spices for useing a whole lemon with a half recipe. Next time I want to use fresh ground black pepper as well as Spike and maybe more lemon zest. Also added the zukes which went really well.
This comment was last edited on 12/10/2007 07:46 PM