Baked Honey-Lime Trout with Cilantro-Mint Pesto

Honey-Lime Trout Ingredients:

3 Tbsp    Olive Oil or Canola Oil
2 Tbsp    Lime Juice
1 tsp      Lime Zest, finely grated
2 Tbsp    Honey
1 Tbsp    Fresh Ginger, finely grated
½ tsp     Sea Salt
½ tsp     Black Pepper
4           Trout Fillets, skinned and boned, about ¼ - 1/3 lb each
              Non-stick cooking spray

Cilantro-Mint Pesto Ingredients:

2 cups     Fresh Cilantro
½ cup     Fresh Mint Leaves
¼ cup     Almonds, slivered and toasted
2 tsp       Ginger, peeled and grated
1 tsp       Lime Juice
½           Jalapeno or Serrano Chile, seeded and chopped (or more if you like it hotter)
1 tsp       Honey
¾ tsp      Garlic, chopped
¾ tsp      Sea Salt
1/3 cup   Carlson the Very Finest Fish Oil Lemon Flavor
              Optional Garnish: 1 (8 oz) container Plain Greek Yogurt

Directions:

Prepare marinade for fish: Combine marinade ingredients in large resealable plastic bag.  Rinse fish under cold running water.  Pat fish dry with paper towels.  Add fish to marinade ingredients inside of the bag.  Reseal and massage to distribute ingredients.  Refrigerate for ½ hour – 2 hours.

In the meantime, prepare pesto: Combine all ingredients, except oil, in a food processor and pulse until finely chopped.  Add oil in a slow stream and pulse until well incorporated.  Let stand at room temperature for 30 minutes.  Serve or refrigerate.

Bake fish: Heat oven to 400°F.  Spray a 9” x 12” baking dish with non-stick cooking spray.  Place fillets in pan and pour marinade over fillets.  Bake for 15-20 minutes, or until the fish flakes when pierced with fork.  Serve with the Cilantro-Mint Pesto and a dollop of Greek yogurt, if desired.

Yields: 4 servings