1mediumyellow bell pepper, cut into 1×4-inch strips
1/4cuptoasted slivered almonds
Remove trout heads and scrape off the scales. Wash inside and out and pat dry with paper towels. Cut three diagonal slashes on each side of each trout. Stuff the slashes and inside the body with the green onion and ginger.
In a large shallow bowl, cover fish with 1 cup marinade. Marinate one hour or overnight, turning once.
Preheat the grill to medium-high. Drain fish and discard marinade. Pat dry the surface of the fish with paper towels. Brush fish skin with oil. Lightly oil a nonstick tray or fish holder. Grill trout until browned on the outside and meat is opaque, about 8 minutes on each side.
As the trout cooks, grill bell peppers in nonstick vegetable basket until tender and browned, 5-10 minutes. In a small saucepan, bring the remaining 1/2 cup sauce to a boil.
Transfer the fish and the peppers to a serving plate. Garnish with almonds. Pour sauce over the fish and bell peppers. Serve hot.
Grilled Whole Trout With Almond Topping
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.