6 Rainbow Trout fillets
3/4 cup teriyaki glaze or sauce
3/4 tsp. powdered ginger
3 ounces of orange juice
1 tbsp. cilantro, finely chopped
Combine teriyaki and the other ingredients. Whisk until smooth. Cook trout fillets on an outdoor grill or in your oven broiler, while brushing Teriyaki mixture over fish. Plate trout and serve immediately with steamed rice and orange segments.
By Jason Brooks Standing at the water’s edge while peering into the clear water in the early morning light, I could make out fish shapes. Moving along the cobble of a rocky beach, we could see sea-run cutthroat trout feeding on...
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