Thai-Style Roasted Trout
Ingredients
2 tablespoons fresh lime juice
1 tablespoon fish sauce
2 teaspoons dark sesame oil
1/2 teaspoon crushed red pepper
4 (6-ounce) trout fillets
Cooking spray
1/4 cup coarsely chopped fresh cilantro Lime slices (optional)
Cilantro sprigs (optional)
Directions
1. Preheat oven to 450°.
2. Combine first 4 ingredients in a small bowl; stir well.
3. Arrange trout on a jelly-roll pan coated with cooking spray.
4. Brush half of juice mixture inside of fish.
5. Bake at 450° for 5 minutes.
6. Brush remaining juice mixture over fish.
7. Bake an additional 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
8. Sprinkle with chopped cilantro; garnish with lime slices and cilantro sprigs, if desired.
Sautéed Bass with Shiitake Mushroom Sauce
Ingredients
2 teaspoons canola oil
1/8 teaspoon salt
1/8 teaspoon black pepper
4 (6-ounce) skinned bass fillets
2 cups sliced shiitake mushroom caps
1 teaspoon dark sesame oil
2 teaspoons bottled ground fresh ginger (such as Spice World)
1 teaspoon bottled minced garlic
1 cup chopped green onions
1/4 cup water
1/4 cup low-sodium soy sauce
1 tablespoon lemon juice
Directions
1. Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle salt and pepper over fish. Add fish to pan; cook 2 1/2 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness. Remove fish from pan; cover and keep warm.
2. Add mushrooms and sesame oil to pan; sauté 2 minutes. Add ginger and garlic to pan; sauté 1 minute. Add the green onions and remaining ingredients to pan; sauté 2 minutes. Serve with fish.