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Baked Honey-Lime Trout
with Cilantro-Mint Pesto

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Serves 4

1,100 mg Omega-3s per Serving

MARINADE & FISH INGREDIENTS

• 3 Tbsp. of olive or canola oil
• 2 Tbsp. of lime juice
• 1 tsp. of fresh ginger, finely grated
• 1/2 tsp. of sea salt
• 1/2 tsp. of black pepper
• 4 1/4 - lb. trout fillets, skinned and boned
• Non-stick cooking spray 

CILANTRO-MINT PESTO INGREDIENTS

• 2 cups of fresh cilantro
• 1/2 cup of fresh mint leaves
• 1/4 cup of almonds, slivered and toasted
• 2 tsp. of ginger, peeled and grated
• 1 tsp. of lime juice
• 1/2 jalapeño or serrano chile pepper, seeded and chopped
• 1 tsp. of honey
• 3⁄4 tsp. of garlic, chopped
• 3⁄4 tsp. of sea salt
• 4 tsp. of Carlson Cod Liver Oil, lemon flavor
• 1/4 cup of extra virgin olive oil
• Optional Garnish: 1 (8-oz.) container of plain Greek yogurt

DIRECTIONS

1. Prepare the marinade by combining all ingredients in large, resealable plastic bag.
2. Rinse fish under cold running water, pat dry with paper towels, and add to marinade bag.
3. Reseal, and massage to distribute ingredients.
4. Refrigerate 1/2 - 2 hours. 
5. Prepare pesto by combining all ingredients, except olive oil and Carlson Cod Liver Oil, lemon flavor, in food processor
6. Pulse until finely chopped.
7. Add oil in a slow stream through food tube, and pulse until well-combined. Let stand at room temperature 30 minutes.
8. Serve or refrigerate. 
9. Heat oven to 400°F.
10. Spray a 9 x 12-inch baking dish with non-stick cooking spray.
11. Place fillets in pan, and pour marinade over top.
12. Bake 15-20 minutes, or until fish flakes when pierced with fork.
13. Serve with Cilantro-Mint Pesto and a dollop of Greek yogurt, if desired.

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