Trout With Barley Peppers And Pine Nuts
|Cooked barley||2 Cup (32 tbs)|
|Diced red peppers||1⁄2 Cup (8 tbs) (Finley Diced)|
|Chopped italian parsley||2 Tablespoon (Fresh Ones)|
|Pine nuts||1 Tablespoon, toasted and chopped|
|Grated orange rind||1 Teaspoon|
|Hot pepper sauce||1 Dash|
|Black pepper||To Taste|
|Trout fillets||16 Ounce (4 In Number, 4 Ounces Each)|
|Fresh orange juice||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1 Tablespoon|
In a large bowl, stir together the barley, red peppers, parsley, pine nuts, orange rind and hot-pepper sauce; add salt and black pepper to taste.
Coat a medium baking dish with no-stick spray.
Spread the barley mixture evenly in the prepared baking dish, patting it down to make an even base.
Season the trout with salt and black pepper to taste and place on the barley.
Drizzle with the orange juice.
Bake at 400° for 8 to 12 minutes, or until the fish turns opaque and just begins to flake when gently pressed.
Sprinkle the parsley over the trout.