• 1 tbsp. chopped fresh flat-leaf (Italian) parsley
• 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1 tsp. chopped fresh thyme
• 4 trout fillets (5 oz. each)
Preheat boiler. Position rack 4 inches from the heat source.
Arrange the tomatoes cut side down on a baking sheet lined with aluminum foil or parchment paper. Broil until skins wrinkle and begin to brown, about 5 minutes. Set aside and leave broiler on.
In nonstick frying pan, warm olive oil over medium-high heat. Add onion and sauté until soft and translucent, about 4 minutes. Add vinegar and molasses and bring to boil. Reduce heat to medium and simmer until slightly reduced, about 2 minutes. Add broiled tomatoes, lemon zest, parsley, 1/4 teaspoon salt and pepper. Stir to combine. Remove from heat, set aside and keep warm.
Lightly coat broiler pan with olive oil cooking spray. Sprinkle thyme and remaining 1/4 teaspoon salt over fillets and place on the prepared pan. Broil until fish is opaque throughout when tested with tip of a knife, about 5 minutes. Transfer to dinner plates and serve topped with warm tomato relish.
Nutrition information per serving:
Calories 270 Fat 11 g Saturated fat 2 g
Sodium 380 mg Carbohydrates 11 g Calcium 90 mg
Protein 31 g Cholesterol 82 mg Dietary fiber 2 g
Diabetic exchanges per serving: 1 vegetable, ½ other carb, 4 lean meat.
Braised Swiss Chard and Cannellini Beans