Serves 4 / One secret to grilling fish is to use nonstick trays or nonstick fish holders. If you're like me, you will have to resist your urge to turn the fish. Wait until you're sure one side is done, then wait a bit more. The idea is to turn it just once.
4 fresh whole trout, 6 - 8 ounces each
1-1/2 cups Ginger-Garlic sauce, divided
2 green onions, white parts only, thinly sliced
1 tablespoon thinly shredded fresh ginger
2 tablespoons canola oil
1 medium red bell pepper, cut into 1x4-inch strips
1 medium yellow bell pepper, cut into 1x4-inch strips
1/4 cup toasted slivered almond
1. 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.
2. In a large shallow bowl, cover fish with 1 cup marinade. Marinate one hour or overnight, turning once.
3. 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.
4. 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.
5. Transfer the fish and the peppers to a serving plate. Garnish with almonds. Pour sauce over the fish and bell peppers. Serve hot.
Calories 434,Fat 22,Perfat 47,Cholesterol 124,Carbo 8,Protein 48