Serves 4 – 5ml Omega-3s per serving
Ingredients:
(Marinade & Fish)
- 3 tablespoons of olive or canola oil
- 2 tablespoons of lime juice
- 1 teaspoons of fresh ginger, finely grated
- ½ teaspoons of sea salt
- ½ teaspoons of black pepper
- 4,25 lbs. trout fillets, skinned and boned
- Non-stick cooking spray
(Cilantro-mint pesto)
- 2 cups of fresh cilantro
- ½ cups of fresh mint leaves
- ¼ cups of almonds, slivered and toasted
- 2 teaspoons of ginger, peeled and grated
- 1 teaspoons of lime juice
- ½ jalapeño or Serrano Chile pepper, seeded and chopped
- 1 teaspoons of honey
- 3⁄4 teaspoons of garlic, chopped
- 3⁄4 teaspoons of sea salt
- 4 teaspoons of SeaDNA Omega-3 Seal Oil
- ¼ cups of extra virgin olive oil
- Optional Garnish: plain Greek yogurt
Preparation:
- Prepare the marinade by combining all ingredients in large, resealable plastic bag
- Rinse fish under cold running water, pat dry with paper towels, and add to marinade bag
- Reseal, and massage to distribute ingredients
- Refrigerate 1½ – 2 hours
- Prepare pesto by combining all ingredients, except olive oil and SeaDNA Omega-3 Seal Oil, in food processor
- Pulse until finely chopped
- Add oil in a slow stream through food tube, and pulse until well combined. Let stand at room temperature 30 minutes
- Serve or refrigerate
- Heat oven to 400°F
- Spray a 9 x 12-inch baking dish with non-stick cooking spray
- Place fillets in pan, and pour marinade over top.
- Bake 15-20 minutes, or until fish flakes when pierced with fork
- Serve with Cilantro-Mint Pesto and a dollop of Greek yogurt, if desired
