Third-Place Winner in Carlson Labs 2009 Fish Oil Recipe Contest
Source: Judy’s Kitchen (

Honey-Lime Trout:

3 Tbsp. olive oil or canola oil

2 Tbsp. lime juice

1 tsp. finely grated lime zest

2 Tbsp. honey

1 Tbsp. finely grated fresh ginger

1/2 tsp. sea salt

1/2 tsp. black pepper

4 Trout fillets, skinned and boned, about ¼-1/3 lb. each

Non-stick cooking spray

Cilantro-Mint Pesto:

2 cups fresh cilantro

½ cup fresh mint leaves

¼ cup slivered toasted almonds

2 tsp. peeled, grated ginger

1 tsp. lime juice

½ jalapeno or serrano chile, seeded and chopped (or more if you like it hotter)

1 tsp. honey

¾ tsp. chopped garlic

¾ tsp. sea salt

1/3 cup Carlson Fish Oil

Optional Garnish: 1 (8 oz.) container plain Greek yogurt

Prepare marinade for fish: Combine marinade ingredients in large resealable plastic bag. Rinse fish under cold running water; pat dry with paper towels; add to marinade ingredients in bag. Reseal; massage to distribute ingredients; refrigerate 1/2hour – 2 hours.

In the meantime, prepare pesto: Combine all ingredients, except oil, in work bowl of food processor. Pulse till finely chopped. Add oil in a slow stream through food tube and pulse till well incorporated. Let stand at room temperature 30 minutes; serve or refrigerate.

Bake fish: Heat oven to 400F. Spray a 9 x 12 baking dish with non-stick cooking spray. Place fillets in pan; pour marinade over. Bake 15-20 minutes, or till fish flakes when pierced with fork. Serve with cilantro-mint pesto. Yield: 4 servings