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Rainbow trout teriyaki
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| Artist: |
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| Categories: |
Asian, Chinese, Ethnic, Fish, Japanese, Sauces & Dressings, Seafood, Teriyaki |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| | Trout filets (4-oz each) | | 1
| tbsp | Sesame seeds, toasted | | | MARINADE | | 3
| tbsp | Soy sauce | | 3
| tsp | Lemon juice | | 2 1/2
| tsp | Brown sugar | | 2
| tsp | Oil | | 1 1/2
| tsp | Ginger, fresh, finely | | | -chopped | | 1
| tsp | Lemon peel, grated | | 1
| | Garlic clove, finely chopped |
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Procedures:
| 1 | Combine marinade ingredients and pour over trout. | | 2 | Cover and refrigerate about 30 minutes. | | 3 | Remove trout from marinade. | | 4 | Broil 4 inches from heat source for about 3 to 5 minutes or until fish flakes with a fork. | | 5 | Remove from oven and sprinkle with sesame seeds. | | 6 | Serve immediately. | | 7 | about 226 calories per 4-oz serving. | | 8 | * or use 1/3 cup bottled teriyaki sauce for marinade. |
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