2 tablespoons and 2 teaspoons extra virgin coconut oil
1-1/4 teaspoons dried rosemary
1 cup ketchup
2 tablespoons and 2 teaspoons lemon juice
8 (6 ounce) fillets rainbow trout
Total Time: 20 minPrep: 10 minCook: 10 minYield: 8Level: easy
In a medium bowl, mix together soy sauce, extra virgin coconut oil, dried rosemary, ketchup and lemon juice. Set marinade aside.
Place rainbow trout in a medium baking dish, and pour marinade over the fish. Refrigerate for approximately 1 hour, turning trout once.
Preheat an outdoor grill for medium high heat and lightly oil grate. Drain excess marinade from fish, and transfer to a small saucepan. Bring marinade to a boil, and then remove from heat.
Place trout on the prepared grill. Baste fish with remaining marinade sauce while grilling. Cook approximately 5 minutes on each side, or until tender and easily flaked.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.