In a deep skillet, bring chicken stock and soy sauce to a boil, add vegetables and poach until tender.
Pour lime juice over trout fillets and season with salt and pepper.
Lay fillets on top of the vegetables and cook, covered, for 15 minutes.
Gently transfer steamed fillets to a warm plate.
Remove vegetables and keep warm.
Reduce cooking liquid until sauce is of desired consistency.
Mound vegetables in plates, lay fillets on top, pour sauce over fillets and garnish with coriander, diced tomato and minced green onion tops.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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