Roasted Thai Trout with a Deviled-Egg Salad

Are you a fan of trout? If so, this is the perfect dish for you. The simple but bold flavors provide plenty of pizazz while focusing the meal on the natural taste of freshly cooked trout. Choose your favorite variety or simply the best looking one at the store; all kinds of trout will work in this recipe.

To go along with it, I made a deviled egg salad. I must admit, there is not much you can do about removing cholesterol from eggs and there are a number in here so you'll want to save this as a special treat. Still, the dressing and rest of the salad are quite healthy and eggs have enough redeeming, good qualities as well that splurging on rare occasion is allowed! And who doesn't enjoy some deliciously deviled eggs? Keep in mind that eggs are filling, so a little bit of this salad goes a long way.

Difficulty: easy
Time: 30 minutes
Cost: $16.98 (caveat)



Deviled-Egg Salad
Time: 30 minutes

Ingredients:
6 eggs
1/4 c fat free sour cream
1.5 tbsp fat free mayo
2 tsp Dijon mustard
1 tbsp fresh chives, diced
1 tsp tarragon (dried)
1 tsp dill (dried or 2 tsp fresh)
1/2 tsp black pepper
1 package romaine lettuce
1 cup cherry tomatoes, halved

(dressing)
2 tbsp white wine vinegar
2 tsp honey
1/8 tsp salt
3 tbsp olive oil
1 tbsp fresh basil, chopped
1 tbsp fresh chives, chopped

We'll get the dressing out of the way first. Whisk together the white wine vinegar, honey, salt, olive oil, basil, and chives. Make sure to whisk well so that the oil and vinegar end up combined. Set it aside for now and we'll drizzle it on later. (Refrigerate any extra in an air-tight container and keep for up to a week.)

Place your eggs in a pot and cover with water so the water goes about 1" above the eggs. Bring to a slow boil and then cover, remove from the heat, and let the eggs sit for 15 minutes. Then drain and rinse with cold water until you can pick off the shell. Cut the eggs in half. Place the now-solid yolks into a bowl and set the whites to the side.

Mash the yolks (a fork or wooden spoon works fine here.) Then add the sour cream, mayo, mustard, chives, tarragon, dill, and black pepper. Mix and mash everything together until everything is evenly combined.

Place the romaine in a large bowl and add the cherry tomatoes. Roughly cut the egg whites up into bite sized pieces and toss them on top of the salad as well. Then, add the egg yolk mixture.

Finally, drizzle on the dressing you set aside earlier and toss well to make sure the egg, tomatoes, and dressing are evenly distributed with the lettuce. Enjoy right away and make sure to refrigerate your leftovers soon after eating.

Roasted Thai Trout
Time: 20 minutes

Ingredients:
1 lb trout fillets
2 tbsp lime juice
2 tsp fish sauce
2 tsp dark sesame oil
1 tsp soy sauce
1/8 tsp red pepper flakes
1/3 c cilantro, roughly chopped

Get your oven preheating to 450 degrees.

Grease a glass baking dish with cooking spray and lay out your trout fillets in the dish, skin-side down.

Mix together the lime juice, fish sauce, sesame oil, soy sauce, and red pepper flakes in a bowl until well combined. Add more pepper if you want your dish to be spicy.

Pour half of the mixture evenly over your trout fillets and bake for 5 minutes. Then, pour the rest of the sauce over the fish and bake for another 5-6 minutes or until the trout is cooked. Trout is thin and should cook quite quickly.

Sprinkle the cilantro on top and serve immediately.