| Citrus-Honey-Mint Sauce on Ruby Trout
Serves 4 / Serving tips: Delicious served with lemon rice and a leafy green salad. You can use this sauce hot or cold over grains or chicken, and it keeps well for weeks in the refrigerator.
1/4 cup honey
3 8-ounce ruby trout fillets
1. For the sauce, heat oil in a medium skillet over medium heat; add garlic, leek, and parsley and sauté for about 2 minutes until softened. Add tea, lime juice, grapefruit juice, and honey; bring to a boil, stirring frequently, then reduce heat. Simmer until sauce reduces by half, about 30 minutes, stirring occasionally. Whisk in mustard. Season to taste with salt and pepper.
PER SERVING: 457 cal, 47% fat cal, 24g fat, 3g sat fat, 99mg chol, 36g protein, 25g carb, 0g fiber, 146mg sodium