Thursday, April 26, 2012

Hawaiian Style Steelhead Trout

Dinners are getting lighter and easier since the weather has improved.  More salads, meatless dishes and loads of veggies on the grill.   That means less dishes to wash and I'm good with that!

Grilling fish in foil is a fast way to get a meal on the table.  All of the prep work is done ahead of time so you can enjoy the company of guests or family.  This is a highly recommended way to steam fish and lock in flavor and moistness.  Plus, you can be as creative as you want to be.  Add different herbs and spices; You really can't go wrong or make mistakes!

Hawaiian Style Steelhead Trout
serves 2

1 large fillet of trout, deboned

a piece of foil large enough to encase the fish in

salt and pepper

1-2 garlic cloves, minced

fresh ginger zest, 1 Tbsp

1/4 cup chunk pineapple

handful of arugula or spinach

a drizzle of olive oil

a drizzle of maple syrup

Lay out the seasoned trout onto the foil, skin side down.  Spread with garlic, ginger and the pineapple.  Drizzle with maple syrup, add the arugula and a drizzle of olive oil on top.  Close the foil packet sealing corners well.  Place in the oven or on the grill.  On a hot grill they should take about 10-15 minutes, at most.  In the oven at 400 degrees. allow them to cook on a cookie sheet for about 20 minutes.  The fish will steam perfectly along with the arugula or spinach.  YUM!

Excuse the picture.  It looked so yummy I forgot to get the "before" picture!!

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