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.
Brianna Bruce's journey to becoming a professional fishing guide was shaped by family and passion that inspired her to help others create lasting memories on the water. With a deep-rooted love for fishing and a longstanding partnership with Mack's Lures, Brianna combines her expertise with trusted gear to offer clients unforgettable fishing experiences.
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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