| 10 | 30 | 500 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 10 min | 2 |
| 1/2 tsp | Black pepper |
| 1/2 tsp | Sea Salt |
| 2 tbsp | Extra virgin olive oil |
| 1 clove(s) | Garlic (minced) |
| 1 fruit | Lime (zested and juiced) |
| 2 tsp | Sesame oil |
| 2 fillet (160 gm) | Trout, rainbow |
| 1 tbsp | Tamari, gluten free, reduced sodium |
| 12 head | Baby bok choy (chopped roughly) |
| 2 green onion (stem) | Green onion (sliced) |
1. 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.
2. 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.
3. 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.
4. Serve fish over steamed bok choy. Drizzle with a lime wedge.
To make gluten-free - use a gluten-free soy sauce like Tamari
To make into a complete meal - add an additional side of steamed or roasted vegetables, like zucchini and baby carrots
| Fruit | 0.5 |
| Meat | 1.8 |
| Vegetables | 18.3 |
