Sweet and Spicy Grilled Trout
2 tbsp. chili garlic sauce
2 tbsp. honey
2 tbsp. sesame oil
1 tbsp. soy sauce
1 tbsp. rice vinegar (not seasoned)
1 (10- oz.) bag shredded red cabbage (4 cups)
1/3 cup coarsely shredded carrots
1/3 cup julienne strips green pepper
1/2 cup julienne strips red onion
1½ lbs. Sierra Bow Red Trout fillets
Fresh cilantro leaves (optional)
Prep: 20 minutes, Cook: 6 to 8 minutes, Serves: 4
2. Add soy sauce and rice vinegar to bowl, then stir in vegetables; set aside.
3. Brush trout with a little of the reserved sauce mixture. Cook trout with skin side up on a well-oiled grill over medium-high heat for 3 to 4 minutes or until nicely charred. Turn and top with remaining sauce; cook for 3 to 4 minutes more.
4. Pile cabbage mixture onto 4 plates and top with equal amounts of trout and cilantro leaves, if you like.
Calories: 323, Protein: 32 g, Fat: 15 g, Saturated Fat: 3 g, Cholesterol: 90 mg, Carbohydrates: 16 g, Fiber: 3 g, Sugar: 12 g, Sodium: 362 mg, Points Plus: 8