Citrus-Honey-Mint Sauce on Ruby Trout
February, 2007

Serves 4 / Serving tips: Delicious served with lemon rice and a leafy green salad. You can use this sauce hot or cold over grains or chicken, and it keeps well for weeks in the refrigerator.

Citrus-Honey-Mint Sauce
(makes about 3/4 cup)
2 tablespoons almond oil
1 large clove garlic, minced
2 tablespoons finely chopped leek, white part only
1 tablespoon minced fresh parsley
1 1/2 cups strongly brewed mint tea
1/2 cup fresh lime juice
1/2 cup fresh grapefruit juice

1/4 cup honey
1 tablespoon Dijon mustard
Salt and freshly ground pepper

3 8-ounce ruby trout fillets
1 1/2 tablespoons canola oil, divided
1/4 cup panko (Japanese bread crumbs)
Whole fresh chives and toasted sliced almonds, for garnish

1. For the sauce, heat oil in a medium skillet over medium heat; add garlic, leek, and parsley and sauté for about 2 minutes until softened. Add tea, lime juice, grapefruit juice, and honey; bring to a boil, stirring frequently, then reduce heat. Simmer until sauce reduces by half, about 30 minutes, stirring occasionally. Whisk in mustard. Season to taste with salt and pepper.
2. Brush trout fillets with 1/2 tablespoon canola oil and lightly dust with panko. In a large sauté pan, heat remaining 1 tablespoon canola oil over medium heat. Add fillets and lightly brown until just cooked through, about 3 minutes per side. Arrange fish on a platter. Top with sauce and garnish with chives and toasted almonds.

PER SERVING: 457 cal, 47% fat cal, 24g fat, 3g sat fat, 99mg chol, 36g protein, 25g carb, 0g fiber, 146mg sodium