Lime-Grilled Trout with Mexican Corn Fritters

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Category : Fish And Sea Food

Recipe : Lime-Grilled Trout with Mexican Corn Fritters

Makes 4 servings

Two 12-ounce whole rainbow trout, cleaned, scaled and thoroughly washed*
1/4 cup fresh lime juice
1 tablespoon olive oil
1/4 teaspoon ground red pepper
2 egg whites
1/4 teaspoon
salt 1 cup drained canned corn kernels
2 tablespoons minced scallions
1 tablespoon all-purpose flour
2 teaspoons chopped deveined seeded jalapeno pepper (wear gloves to prevent
irritation)
1/2 teaspoon double-acting baking powder

Make 3 or 4 diagonal slashes on both sides of each fish.
To prepare marinade, in gallon-size sealable plastic bag, combine juice, oil and
half of the ground red pepper; add fish. Seal bag, squeezing out air; turn to coat
fish. Refrigerate at least 1 hour, turning bag occasionally.
In medium bowl, combine egg whites, salt and remaining ground red pepper; with
electric mixer, beat until stiff peaks form. Fold in corn, scallions, flour, jalapeno
pepper and baking powder.
Spray large nonstick skillet or griddle with nonstick cooking spray; heat. Drop
half the egg white mixture by tablespoonfuls into skillet, making six 2" fritters.
Cook 2-3 minutes, until edges of fritters are set; turn and cook 2-3 minutes
longer. With spatula, remove fritters from skillet; keep warm. Repeat, making 6
more fritters.
Preheat outdoor barbecue grill or indoor stove-top grill according to
manufacturer's directions.
Drain marinade into small saucepan; bring to a rolling boil; boil for 1 minute,
stirring constantly. Remove from heat. Grill trout over hot coals or on stove-top
grill, turning once and brushing with remaining marinade, 5-7 minutes, until fish
flakes easily when tested with fork.
Remove skin and bones from fish; remove both fillets from each trout in a single
piece. Serve each fillet with 3 fritters.

SERVING (1 TROUT FILLET, 3 FRITTERS) PROVIDES: 1 Protein, 1/2 Bread, 50
Optional Calories.

PER SERVING: 162 Calories, 5 g Total Fat, 1 g Saturated Fat, 40 mg Cholesterol, 386
mg Sodium, 13 g Total Carbohydrate, 1 g Dietary Fiber, 18 g Protein, 89 mg Calcium .

*A 12-ounce rainbow trout will yield about 4 ounces cooked fish.