Grilled Trout With Chayote Squash Slaw

The pleasures of loving and obeying, loving and adoring, blessing and praising the Infinite Being, the Best of Beings, the Eternal Jehovah; the pleasures of trusting in Jesus Christ, in contemplating His beauties, excellencies, and glories; in contemplating His love to mankind and to us, in contemplating His infinite goodness and astonishing loving-kindness; the pleasures of [the] communion of the Holy Ghost in conversing with God, the maker and governor of the world; the pleasure that results from the doing of our duty, in acting worthily and excellently;…these are the pleasures that are worthy of so noble a creature as a man is.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Seafood, Fruits, Grains		Fish, Salads	4	Servings

INGREDIENTS

1	t	Minced ginger root
1		Garlic clove, minced
1/4	c	Fat-free mayonnaise
1/4	t	Fresh lemon juice
1/8	t	Celery salt
1/8	t	Salt
2		Carrots, peeled and
		julienned
1		Chayote fruit, peeled and
		julienned
1/2		Jicama, peeled and julienned
1/2	c	Shredded red cabbage
1/2	c	Red bell pepper, julienned
2	t	Roasted garlic puree
2	t	Minced ginger root
1/2	c	Fat-free mayonnaise
1	t	Soy sauce
3/4	t	Fresh lemon juice
1/2	t	Sesame oil
32	oz	Red or rainbow trout, OR
		8-ounces boned fillet
		per
		serving
		Olive oil spray
4	t	Sesame seeds, mixed white
		and black toasted

INSTRUCTIONS

FOR SLAW: stir together ginger, garlic, mayonnaise, lemon juice,
celery salt and salt in small bowl. Set aside or refrigerate,  covered,
if not using immediately. Combine carrots, chayote, jicama,  red
cabbage and bell pepper in large bowl. Add dressing. Toss until
vegetables are coated. Set aside or refrigerate, covered, if not  using
immediately. FOR SAUCE: mix roasted garlic, ginger, mayonnaise,  soy
sauce, lemon juice and sesame oil in bowl. Set aside or  refrigerate,
covered, if not using immediately. FOR TROUT: prepare  grill or heat
broiler. Coat fillets lightly with olive oil. Grill in  well oiled
basket or broil until firm and cooked through, about 5 to  6 minutes.
TO SERVE: Make bed of slaw on each of four serving plates.  Place 1
trout fillet on each plate. Cover each fillet with 1/4 of  sauce;
sprinkle with sesame seeds.  Note: To roast garlic, remove as much of
the paper wrap on bulb of  garlic as possible, leaving the cloves
intact. Cut off top of cloves  and sprinkle with olive oil. Wrap bulb
in aluminum foil and bake in  350-degree oven until soft, 35 to 45
minutes depending on size of  garlic bulb. Allow to cool slightly;
squeeze pulp from bulb.  Yield: Serves 4. EACH 364 cals (27% cff) 10g
fat.  Recipe by: Adapted from a recipe from Biloxi Grill in Wauconda,
IL  Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on
Feb  17, 1999, converted by MM_Buster v2.0l.

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