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Steamed Trout With Orange & Ginger Recipe
|Italian dressing/Robusto italian dressing||1⁄2 Cup (8 tbs)|
|Red onion||1 Medium, chopped|
|Orange juice||1⁄4 Cup (4 tbs)|
|Finely chopped ginger||1 Tablespoon (Fresh)|
|Grated orange peel||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Whole trout/Fresh water fish||2 , boned|
|Coarsely chopped green onion||1 Cup (16 tbs)|
|Thinly sliced carrots||1 Cup (16 tbs)|
|Thinly sliced yellow squash||1 Cup (16 tbs)|
|Thinly sliced snow peas||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1327 Calories from Fat 565
% Daily Value*
Total Fat 64 g98.1%
Saturated Fat 10.4 g52.2%
Trans Fat 0 g
Cholesterol 263.1 mg
Sodium 2220.6 mg92.5%
Total Carbohydrates 80 g26.7%
Dietary Fiber 22 g88.1%
Sugars 45.8 g
Protein 111 g221%
Vitamin A 719% Vitamin C 476.3%
Calcium 51.9% Iron 97.3%
*Based on a 2000 Calorie diet
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.