Teriyaki Trout At Its Best

This is sooooo good. Don made this last night and this morning, he wanted to know if we kept the left over sauce. What left-overs I asked. We ate the whole lot up. Try it and you will see. Awesome!

  • 2-3¬† lbs. trout filets, sliced in 2″ wide pieces

Teriyaki Sauce

This is so good, you will wish it was bottled.

  • 3 tbsp. teriyaki sauce
  • 3 tbsp. hoisin sauce
  • 3 tbsp. soy sauce
  • 1 tbsp. vinegar
  • 1 tbsp. sesame oil
  • 1/3 cup packed light brown sugar

Spray a baking sheet. Cover with oil and spray for easier clean-up.

Preheat oven to 400 degrees. In a small saucepan combine all the sauce ingredients and whisk together until the brown sugar is dissolved.

Place the individual trout slices in a mixing bowl and pour half of the sauce over all the trout. Cover with plastic wrap and marinate 20-25 minutes at room temperature.

Transfer the trout to the prepared baking sheet, liberally brush the marinade on the trout slices  and bake for 10-12 minutes until the trout is flaky and cooked through. Your time for baking will depend on how thick your slices are.

While this is baking, bring the sauce in the saucepan to a boil and then reduce the heat and simmer until it becomes thicker (3-4 minutes) and remove from the heat.

Now brush the trout with the teriyaki syrup, (spoon it on really), plate with a medley of cooked rice, whole corn and peas, and heritage carrots. This was our choice tonight, and you can make it up as you wish.

Note: Don said to save the remaining sauce for another fish dish. We just laughed and said “oh for sure, tee hee”. There was not a drop left.


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