Steamed Trout With Orange & Ginger
|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)|
In large shallow oblong baking dish, thoroughly combine Italian dressing, red onion, orange juice, ginger, orange peel, cumin and pepper.
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.