Thia recipe is a recent addition to my list for my weekly clients, it has been very well received. It has been converted to a healthier version to create a more alkaline based dish,without compromising the flavor. I hope you enjoy it!
2 rainbow trout fillets
1 tbsp lemon juice
1 tbsp miso (any kind)
1/2 tbsp braggs (omit if you are watching your salt intake)
1 tbsp fresh ground ginger
1 tsp olive oil
1/4 tsp red chili flakes
1/4 cup green onions
1 tbsp black and white sesame seeds
Whisk together lemon,miso, braggs, ginger, oil and chili flakes. in a baking dish brush fish with mixture and let marinate on the counter for 30 minutes. Preheat oven to 350 and bake for 25 minutes.
Have a 3 oz glass of whatever wine you are serving, I recommend Oyster Bay Sauvignon Blanc.
When removing this from the dish if you can get your spatula under the lip of the skin, you should be able to remove the skin completely leaving it in the pan while also leaving the meat intact. (you might not accomplish this the first time but keep trying soon its a cinch!!).
Garnish with fresh spring onions and sesame seeds.
This is really good served with a buckwheat or soba noodle and some Gai lan.
Welcome to my blog
I am so happy you found us please stay tuned regularly for new recipes. We focus on food made without gluten, paleo, vegan and raw foods and sometimes dairy and egg free but mostly the focus is on scrumptious!