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Nutrition Facts
Serving Size 141 g
(Approx. 8 Servings)
Amount Per Serving
Calories 170 Calories From Fat 60
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 320 mg 13%
Total Carbohydrate 1 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 27 g
Vitamin A 10% Iron 6%
Vitamin C 10% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pesto-Crusted Steelhead Trout

Prep Time
12 minutes
Cook Time
10 minutes
Total Time
22 minutes
8  People


Recipe makes 8 Servings

2 Lb fresh steelhead trout fillets, skin removed
1 Hill Country Fare Cooking Spray
2 cup(s) H-E-B Fresh Basil Leaves (about 3 to 4 bunches)
1/2 cup(s) H-E-B Grated Parmesan and Romano Cheese
5 H-E-B Garlic, peeled
2 Tbsp lemon, juiced
1/2 Tsp H-E-B Iodized Salt
1/2 Tsp H-E-B Black Pepper
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Heat oven to 450°F.
Spray a large baking sheet with nonstick cooking spray.
Combine basil, cheese, garlic, lemon juice, salt and pepper in a food processor or blender and pulse about 5-10 seconds until mixture is combined but still somewhat coarse.
Coat all sides of steelhead fillets with pesto mixture.
Arrange fillets on baking sheet so they are not touching.
Bake in top 1/3 of oven 10-15 minutes, depending on thickness (allow 10 minutes per 1 inch of thickness).



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