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SESAME GINGER TROUT

Active Time : 20 minutes
Total Time : 50 minutes
Serves : 4 servings
INGREDIENTS
  • 1/4 cup less sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh gingerroot
  • 1 teaspoon Culinary Circle Toasted Sesame Oil
  • 1 pound filleted rainbow trout
  • 1 tablespoon olive oil
  • 1/4 cup water
  • 2 tablespoons chopped green onion
  • 1 teaspoon toasted sesame seeds
DIRECTIONS

In small bowl, combine soy sauce, honey, garlic, ginger and sesame oil. Place trout and sauce into a 1-gallon recloseable food storage bag; seal bag.

Toss to coat fish. Refrigerate 30 minutes or up to 2 hours.

In large nonstick skillet, heat olive oil over medium-high heat. Remove fish from marinade; reserve marinade. Place fish, skin-side-up, in skillet; cook until browned; turn over. Add reserved marinade, water and green onions to skillet. Continue cooking until fish flakes easily with a fork.

Remove from heat; sprinkle fish with sesame seeds. Drizzle with additional sesame oil, if desired.