Steamed Trout With Orange & Ginger Recipe
steamed trout with orange and ginger is an elegant and fruity trout recipe. Made with orange juice and italian dressing marinade flavored with ginger, red pepper and cumin, the trout is wrapped in a foil with reserved marinade and vegetables. Cooked in the oven, the foil wrapped steamed trout is served moist and utterly full of flavor!
Ingredients
| 1/2 cup Italian or Robusto Italian Dressing | ||
| Red onion | 1 Medium, chopped | |
| Orange juice | 1/4 Cup (16 tbs) | |
| Ginger | 1 Tablespoon, finely chopped | |
| Orange peel | 1 Teaspoon, grated | |
| Ground cumin | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Trout | 2 | |
| Green onions | 1 Cup (16 tbs), coarsely chopped | |
| Carrots | 1 Cup (16 tbs), thinly sliced | |
| Yellow squash | 1 Cup (16 tbs), thinly sliced | |
| Snow peas | 1 Cup (16 tbs), thinly sliced | |
Directions
In large shallow oblong baking dish, thoroughly combine Italian dressing, red onion, orange juice, ginger, orange peel, cumin and pepper.
Add trout and turn to coat.
Cover and marinate in refrigerator, turning occasionally, at least 3 hours.
Remove trout, reserving marinade.
Preheat oven to 450 °.
For each serving, place 1 trout on 1 piece (18x18-inch) parchment paper or heavy-duty aluminum foil; equally top each with reserved marinade, green onions, carrots, squash and snow peas.
Wrap parchment or foil loosely around troutand vegetables, sealing edges airtight with double fold.
Bake 20 minutes or until trout flakes.
Add trout and turn to coat.
Cover and marinate in refrigerator, turning occasionally, at least 3 hours.
Remove trout, reserving marinade.
Preheat oven to 450 °.
For each serving, place 1 trout on 1 piece (18x18-inch) parchment paper or heavy-duty aluminum foil; equally top each with reserved marinade, green onions, carrots, squash and snow peas.
Wrap parchment or foil loosely around troutand vegetables, sealing edges airtight with double fold.
Bake 20 minutes or until trout flakes.
Chef
