1/2 cup canned low-sodium chicken broth, undiluted
2 teaspoons minced garlic
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons balsamic vinegar
1/2 teaspoon sesame oil
Vegetable cooking spray
6 thin slices lemon
Lemon wedges (optional)
Fresh parsley sprigs (optional)
How to Make It
Rinse trout thoroughly with cold water. Pat dry with paper towels. Place trout in a large heavy-duty, zip-top plastic bag. Combine chicken broth and next 5 ingredients; pour over fish. Seal bag, and marinate in refrigerator 3 hours, turning bag occasionally.
Remove fish from marinade, and discard marinade. Place fish on rack of a broiler pan coated with cooking spray. Place 3 lemon slices in each fish cavity. Broil 5 1/2 inches from heat (with electric oven door partially opened) 4 minutes on each side or until fish flakes easily when tested with a fork. If desired, garnish with lemon wedges and parsley sprigs.
Broiling whole as directed kept this fine white fish deliciously moist. The skin lifted off easily, as did the meat from the backbone. Served with veggies and potato, it's also low-cal. Rainbow trout is a favorite of mine; I now have a recipe that rivals restaurant fare.
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