Lake Trout with Corn Salsa
Recipe from Better Homes and Gardens

Ask your butcher to skin the lake trout for this fresh-tasting main dish before you bring it home. If you opt to cook it with the skin on, place the fish, skin side down, in the baking dish.


Lake Trout with Corn Salsa

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Servings: Makes 4 servings.
Prep Time: 20 mins
Total Time: 28 mins
Related Categories: Baked Trout, Low Calorie, Low Carb, Low Fat, Low Sodium, Trout
 
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Ingredients
  • 1  pound
    fresh or frozen lake trout or walleye fillets, 1/2 inch thick
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  • 1  cup
    frozen whole kernel corn
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  • 1/4  cup
    water
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  • 1/2  cup
    small cherry tomatoes, quartered
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  • 1/2  cup
    finely chopped, peeled jicama
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  • 1/4  cup
    snipped fresh cilantro or parsley
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  • 2  tablespoons
    lime juice
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  • 1 
    small jalapeno pepper, seeded and finely chopped*
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  •   Dash
    salt
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  •  
    Nonstick cooking spray
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  • 3  tablespoons
    fat-free Italian salad dressing
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  • 1  teaspoon
    chili powder
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Directions
1.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces. In a small saucepan combine the corn and the water. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Drain.
2.
For corn salsa, in a medium serving bowl combine the cooked corn, tomatoes, jicama, cilantro or parsley, lime juice, jalapeno pepper, and salt. Toss to combine. Set aside.
3.
Coat a 2-quart rectangular baking dish with cooking spray. Stir together the Italian salad dressing and chili powder; brush over fish. Place fish in the prepared baking dish. Bake, uncovered, in a 450 degree F oven for 8 to 12 minutes or until fish flakes easily when tested with a fork. Serve fish with corn salsa. Makes 4 servings.

Note
Because chili peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible by wearing plastic gloves. If your bare hands touch the chili peppers, wash your hands well with soap and water.
Nutrition information
Calories 227, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 65 mg, Sodium 213 mg, Carbohydrate 14 g, Fiber 2 g, Protein 26 g. Daily Values: Vitamin A 9%, Vitamin C 30%, Calcium 6%, Iron 13%. Percent Daily Values are based on a 2,000 calorie diet
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