Rainbow Trout en Papillote

Makes 1 serving

8 ounces boneless trout (head on)
1/4 cup seafood stuffing
1/2 teaspoon old bay seasoning
2 teaspoons Citrus Vinaigrette (see recipe below)
1 piece parchment paper

Take an 8 ounce piece of boneless, rainbow trout (with the head still on) and stuff the trout with seafood stuffing. Season with old bay seasoning. Cut a heart shaped piece out of the parchment paper and place the trout on the right side of the heart. Drizzle the trout with citrus vinaigrette. Fold the left side of the heart over the right to close. Starting on the left side, make a series of small overlapping folds, working your way to the tip of the heart. Twist the end and fold underneath. Place on a baking sheet and bake for 12 minutes at 400 degrees F.

Each serving provides: 2 3/4 Proteins; 3/4 Vegetable; 2 Fats.

Per serving: 16 g Fat; 1 g Fiber.

Citrus Vinaigrette

1 lemon
1 orange
1/4 cup minced shallots
3/4 cup red wine vinegar
1/3 cup honey
2 teaspoons white pepper
2 teaspoons salt
3 cups blend oil
1/4 cup chopped mint

Zest and juice the citrus, keeping the juice separate. Chop the zest fine. Add the remaining ingredients, except the oil. Slowly whisk in the oil and correct the seasonings, to taste, if necessary.

Each serving (1 1/2 teaspoons) provides: 1 Fat.

Per serving: 4 g Fat; 0 g Fiber.