For the Rainbow Trout
Olive oil spray, for the baking shee
⅓ cup (1 ounce) sliced almonds 1 slice whole-wheat bread, torn into pieces 1 garlic clove, finely chopped Grated zest of 1 orange ⅛ teaspoon cayenne pepper 4 (4-ounce) rainbow trout fillets, rinsed and patted dry ⅛ teaspoon salt ¼ teaspoon ground black pepper 1 tablespoon nonfat plain yogurt
For the Chipotle Yogurt Sauce
1 chipotle chili in adobo sauce, seeded and chopped, plus ½ teaspoon adobo sauce. 3 garlic cloves, finely chopped Juice of 1 lemon, plus more to taste 2 tablespoons fresh orange juice ½ cup low-fat plain Greek yogurt. Preheat the oven to 400 ̊ F. Spray a baking sheet with olive oil. Begin the fish. In the work bowl of a food processor, place the almonds, bread, garlic, orange zest, and cayenne pepper. Pulse several times until roughly chopped. Pour the mixture onto a shallow plate. Prepare the Chipotle Yogurt Sauce. In the work bowl of a food processor, combine the chili and adobo sauce, garlic, lemon juice, and orange juice. Blend to a smooth paste. Transfer to a small bowl. Add the low-fat yogurt and stir until combined. Taste and add more lemon juice, if desired. Set aside. Season the trout with the salt and pepper. Brush the top of each fillet with the nonfat yogurt. Press the yogurt-coated side of each fillet into the almond mixture. Place the fillets nut side up on the prepared baking sheet. Bake until the fish is firm and not translucent when you slide a thin-bladed knife in to peek at the center, about 10 minutes. Spoon the sauce onto four plates. Place a piece of trout on top of each and serve. Check out Jillian's book and get dates for her upcoming "Maximize Your Life Tour" here:
www.jillianmichaels.com/fit.
