Weight Watchers Info: 6 PointsPlus per serving (if use non-stick spray), Diabetes Carbs: 17g per serving, Net Carbs: 13g per serving.
Ingredients
2 six ounce trout fillets
1 lemon
1 lime
1 orange
2 green onions
Seasoning (I used McCormick’s Seafood Seasoning, but you could also use any seasoned salt or essence or…)
2 tsp butter
Olive oil or non-stick spray
Instructions
Get a sheet of aluminum foil slightly longer than twice the length of your fillets (mine was about 18-20 inches long), and grease half with olive oil or a non-stick spray.
Place fillets so they fit side by side skin side down on the greased half of the foil foil and sprinkle with seasoning
Cut the butter pats into thin sticks and scatter evenly across the fillets, approximately 1 tsp total each.
Dice the green onions and spread across the two fillets, approximately one onion per fillet.
Slice a few thin rings of lemon, lime, and orange, and alternate (and slightly overlap) slices of each across the fillets. I got about two of each per fillet, as you can see in the picture. Clearly, unless you double or triple the recipe for a larger crowd, there is a lot of leftover lemon, lime, and orange, which you can use to squeeze on the fillets later if you wish, or put in your margarita or on your salad, or whatever.
Fold the top of the foil loosely over the fillets and crimp edges to make a pocket in the middle
Cook over high heat on the grill for about 8 minutes.