Grilled Trout & Lemon-Basil Pasta

Topped with our flavorful basil-walnut pesto and paired with a side of zesty lemon basil pasta, our grilled trout recipe is sure to please even picky eaters
Food & Nutrition
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What's more delicious than grilled trout? Grilled trout topped with our flavorful basil-walnut pesto and paired with a side of zesty lemon-basil pasta. And did you know that lake trout is an excellent source of Omega-3 fatty acids, which can decrease your risk of heart disease, high blood pressure and high cholesterol — not to mention some types of cancer.

Ingredients

Lemon-Basil Pasta (Serving Size: 8)

  • ½ pound spaghetti
  • ½ tablespoon olive oil
  • 1 lemon, zested
  • 4 cloves garlic, minced
  • ½ cup white wine
  • 24 leaves basil, chopped

Grilled Trout (Serving Size: 8)

  • 1 clove garlic
  • 2 tablespoons olive oil
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried sage
  • 2 tablespoons white wine vinegar
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 8 4-5 ounce trout fillets

Vegetable Skewers (Serving Size: 8)

  • 1 red bell pepper, chopped into large pieces
  • 1 green bell pepper, chopped into large pieces
  • 1 cup fresh mushrooms, whole
  • 1 large zucchini, thickly sliced
  • 1 large summer squash, thickly sliced
  • 1 cup cherry tomatoes
  • 1 red onion, chopped into large pieces
  • ¼ cup low calorie Italian dressing

Basil-Walnut Pesto (Serving Size: 30)

  • 2 cups chopped fresh basil
  • 3 garlic cloves
  • ½ cup walnut pieces
  • ¼ cup grated Parmesan
  • 1 teaspoon lemon juice
  • ½ teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • ½ cup olive oil

Instructions

  • Prep time for lemon-basil pasta and grilled trout: 25 minutes
  • Prep time for vegetable skewers: 45 minutes
  • Prep time for basil-walnut pesto: 5 minutes

Lemon-Basil Pasta

  1. Cook pasta per package directions, reserve ½ cup pasta water.
  2. While pasta cooks, heat oil in medium skillet. Add lemon zest and garlic to oil.
  3. After garlic sweats for approx. 2 minutes, add wine.
  4. Add ½ cup starchy water from pasta to mixture.
  5. Add cooked pasta to skillet; add basil and toss.

Grilled Trout

  1. In a saucepan, combine garlic, oil, sage and rosemary. Cook until garlic starts to brown. Remove from heat and immediately stir in vinegar, salt and pepper.
  2. Add fish to frying pan. Grill skin-side down for 2 minutes, flip and cook until done.
  3. Add pesto to fish if desired.

Vegetable Skewers

  1. Place all vegetables in a large bowl and add dressing. Mix until evenly coated. Let vegetables marinate in fridge for at least 30 minutes.
  2. Remove vegetables and thread onto skewers.
  3. Heat grill to medium heat and place skewers on grill. Occasionally rotating, grill skewers for approximately 10 minutes or until grill marks are visible and vegetables are tender.

Basil-Walnut Pesto

  1. Place all ingredients except oil in a blender or food processor. Blend until coarsely chopped.
  2. Gradually add oil in a slow, steady stream until emulsified and smooth.

Nutrition Information

Trout and Pasta 

Serving Size: 4 oz. fillet with ¼ cup pasta

Amount Per Serving

  • Calories: 273
  • Fat: 9g
    • Saturated fat: 2g
  • Protein: 21g
  • Carbohydrates: 21g
  • Cholesterol: 47mg
  • Sodium: 172mg

Vegetable Skewers

Serving Size: 2 skewers

Amount Per Serving

  • Calories: 33
  • Fat: 1g
    • Saturated fat: 0g
  • Protein: 1g
  • Carbohydrates: 6g
  • Cholesterol: 0mg
  • Sodium: 106mg

Basil-Walnut Pesto

Serving size: 2 tsp

Amount Per Serving

  • Calories: 49
  • Fat: 5g
    • Saturated fat: 1g
  • Protein: 1g
  • Carbohydrates: 0g
    • Dietary fiber: 0g
  • Cholesterol: 1mg
  • Sodium: 49mg

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