Garlic Lime Rainbow Trout with Steamed Bok Choy

Garlic Lime Rainbow Trout with Steamed Bok Choy

Health Rating
Prep Cook Ready in Servings
20 min 10 min 30 min 2


1/2 tsp Black pepper
2 tbsp Extra virgin olive oil
1 clove(s) Garlic (minced)
1 fruit Lime (zested and juiced)
1/2 tsp Sea salt
2 tsp Sesame oil
2 fillet (160 gm) Trout, rainbow
1 tbsp Soy sauce, low sodium
12 head Baby bok choy (chopped roughly)
2 green onion (stem) Green onion, scallion, ramp (sliced)


Combine lime zest, lime juice, 1 tbsp olive oil, sea salt, pepper and minced garlic in a mixing bowl. Add rainbow trout fillets and use your hands to coat.

Fill a pot with water and bring to a boil. Place the bok choy in a steaming basket and place over the pot. Let steam for 6 to 7 minutes. Remove and toss in tamari and sesame oil. Season with sea salt.

Heat the remaining 1 tbsp olive oil in a skillet over medium heat. Cook fillets for 3 or 4 minutes aside or until golden brown.

Serve fish over steamed bok choy. Drizzle with a lime wedge.

Nutrition Facts

Per Portion

Calories 481
Calories from fat 227
Calories from saturated fat 35
Total Fat 25.2 g
Saturated Fat 3.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.0 g
Monounsaturated Fat 13.7 g
Cholesterol 93 mg
Sodium 1385 mg
Potassium 2530 mg
Total Carbohydrate 20.2 g
Dietary Fiber 8.0 g
Sugars 8.8 g
Protein 43 g

Dietary servings

Per Portion

Fruit 0.5
Meat 1.8
Vegetables 0.1

Energy sources

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