1/4 cup Central Market™ soy ginger sauce
1/2 cup H-E-B Orange Juice
4 (6 oz. each) Fresh steel head trout fillets
1 bag (16 oz.) H-E-B steamable white rice
1 tablespoon Enova oil
1/2 cup H-E-B Ready, Fresh Go!® onion strips
1 Tablespoon McCormick roasted garlic blend
8 cups Central Market™ Organics baby spinach
Combine the soy ginger sauce, orange juice and trout fillets in a gallon sizezipper bag and seal. Gently turn bag over to coat the fillets. Marinate the filletsin the refrigerator for 30 minutes or until ready to bake.
Meanwhile, prepare the H-E-B Steamable White Rice according to packagedirections and keep warm.
Heat oven to 500F. Line a baking sheet with foil and spray with non-stickcooking spray. Discard the marinade and arrange the fillets, skin side down,on the baking sheet. Bake the trout fillets for 13 minutesor until fish flakes easily with a fork. The skins will comeoff the fillets when removed from the pan with a spatula.
Meanwhile, heat a large skillet over high heat for 3 minutes.Add the oil and onions and stir fry for 1 minute. Add theroasted garlic blend and baby spinach and stir-fry themixture for 2 minutes or until spinach is wilted.Season the spinach to taste with salt.
Spread the white rice on a platter and top with the stir-friedspinach. Arrange the baked trout fillets on top.Serve immediately and enjoy.
No Nutritional Information Available
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