Asian Rainbow Trout
4 6-oz boneless, skinless rainbow trout fillets
2 tsp soy sauce
salt & pepper to taste
1 tsp white sugar
1 tsp olive oil
1 tsp minced garlic
1 tsp minced fresh ginger
4 green onions, chopped
Rub the trout fillets with soy sauce/ Season with the salt, pepper, and sugar. Set aside.
Heat olive oil in a large skillet over medium heat. Add the garlic, ginger, and green onions; cook until golden brown. Add the trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork-about 3 minutes more.
Delicious served with white rice and snow peas.
