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Rainbow trout with ginger carrot and cucumber

Trout is delicate and easy to cook whether in the oven, in a skillet or on the grill. The choice is yours!

INGREDIENTS

1 carrot, thinly sliced

1 cup (250 mL) thinly sliced cucumber

1/3 cup (75 mL) rice vinegar

1 inch piece fresh ginger, thinly sliced

Pinch hot pepper flakes

1 green onion, finely chopped

1 tbsp (15 mL) sodium reduced soy sauce

1 tsp (5 mL) sesame oil

1 rainbow trout fillet (12 oz/360 g)

Stir together carrot, cucumber, vinegar, ginger and hot pepper flakes. Cover and refrigerate for at least 1 hour or up to 24 hours.
Meanwhile, place trout fillet in foil lined baking sheet. Stir together green onion, soy sauce and sesame oil. Spread over top of trout and let stand for 10 minutes.
Roast in 425° F (220° C) oven for about 8 minutes or until fish flakes when tested. Alternatively, heat a nonstick skillet over medium heat and panfry trout, skin side up for 2 minutes. Turn over and cook for about 3 minutes or until fish flakes when tested.
Drain vegetables and serve over trout.

Stir together carrot, cucumber, vinegar, ginger and hot pepper flakes. Cover and refrigerate for at least 1 hour or up to 24 hours.
Meanwhile, place trout fillet in foil lined baking sheet. Stir together green onion, soy sauce and sesame oil. Spread over top of trout and let stand for 10 minutes.
Roast in 425° F (220° C) oven for about 8 minutes or until fish flakes when tested. Alternatively, heat a nonstick skillet over medium heat and panfry trout, skin side up for 2 minutes. Turn over and cook for about 3 minutes or until fish flakes when tested.
Drain vegetables and serve over trout.