Grilled Trout with Sugar Snap Peas

Number of Servings: 
4
Ingredients: 
Four 8oz dressed whole rainbow trout or white salmon
1/4 cup unsweetened orange juice
2 Tbsp soy sauce
1 Tbsp brown sugar
1 Tbsp rice vinegar
2 Tsp vegetable oil
1 Tsp grated orange peel
2 cloves garlic, minced
One 9oz package frozen sugar snap peas
2 Tsp soy sauce
2 oranges, peeled and sectioned
1 Tbsp sliced almonds
Instructions: 

Place trout in a shallow dish; set aside. Combine the next 7 ingredients; mix well and pour over trout, spooning some inside fish cavity. Cover and refrigerate 1 hour. Remove fish from marinade; set aside.

Coat a fish rack with vegetable cooking spray. Arrange trout on rack; close and secure. Brush with marinade. Place rack on grill 4" to 5" from hot coals. Grill, brushing with marinade and turning once, just until fish begins to flake when tested with a fork, allowing 5 to 6 minutes on each side. Cook peas according to package directions. Stir in soy sauce. Add oranges and almonds and toss gently. To serve, place trout on individual serving plates. Spoon peas and oranges onto each plate.

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