Grilled Rainbow Trout With Leek Tomato Sauce Over Wilted Greens

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["4 whole rainbow trout, boned and butterflied, split in half - each trout makes 2 fillets", "1 clove garlic, pressed", "1 lemon, juiced", "1 tablespoon vegan Worcestershire sauce (found in health food stores)", "2 teaspoons Spike no salt seasoning", "1 leek, cut into 1/4"" rounds", "8 Roma tomatoes, cut into 1/2"" cubes", "1/4 cup water", "1 tablespoon Dr. Fuhrman's VegiZest, or other no salt soup base seasoning", "1 teaspoon lemon rind, grated", "1/2 cup white wine", "32 ounces fresh organic spinach or 8 bags of organic spinach, asian, or field greens", "1/2 cup fresh parsley, chopped"].

Yes, Grilled Rainbow Trout With Leek Tomato Sauce Over Wilted Greens falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.