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Friday, April 8, 2011

Apple-soy glazed trout

This is a very easy meal to put together even if you don't do the prep-ahead/freezer thing.  But it does freeze ahead nicely, and that saves me the aggravation of discovering that I've run out of apple juice, struggling to open a new bottle of soy sauce while my children are tearing the living room to shreds, getting ingredients out, putting ingredients back, etc.  It's just one less thing to do at the craziest hour of the day...dinner hour.

Sorry I don't have a picture of this one being cooked, only a picture of the prepped freezer kit.  Like I said at the top of the week, it's been a busy week ergo the freezer meal bust-out and no daily picture-taking.  That's how life goes sometimes.

Apple-soy glazed trout
Makes 4 servings

1 1/2 lbs. steelhead trout, rainbow trout or salmon fillets
pepper to taste
4 tbsp apple juice
2 tbsp low-sodium soy sauce

To prep ahead, cut fillets into serving-size pieces, if desired.  I think it makes them easier to handle in cooking if you go ahead and cut them in half.  Sprinkle with pepper and vacuseal or wrap in plastic wrap.  The flatter you can keep them before freezing, the less likely they are to get mangled while sauteeing.

Combine apple juice and soy sauce in a small ziptop bag.  Put sauce and fish in a larger ziptop bag, label and freeze.

To cook, thaw kit thoroughly.  Heat 1 tbsp canola oil in a large skillet over medium-high heat.  Spray the fish fillets with non-stick spray.  Yes, spray the fish in addition to putting oil in the pan.  That was not a typo.  Cook the fish 3-5 minutes per side, depending on the thickness of the fillet.  Remove fish to a platter.  Scrape up any stuck-on fish skin bits with a spatula and discard them.  Add the sauce mixture to the pan and boil 2 minutes, continuing to scrape the bottom of the skillet.  Pour the glaze over the fish and serve. Pin It

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