Ginger Grilled Trout

• Cooking spray
• 2 tablespoons plain rice vinegar
• 1 tablespoon soy sauce (lowest sodium available)
• 1 tablespoon canola or corn oil
• 1 tablespoon grated peeled gingerroot
• 1 tablespoon snipped fresh Italian (flat-leaf) parsley and 1 tablespoon snipped fresh Italian (flat-leaf) parsley, divided use
• 1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced
• 2 8- to 9-ounce trout fillets with skin, rinsed and patted dry

1. Lightly spray the grill rack with cooking spray.
2. Preheat the grill on medium high.
3. In a small bowl, stir together the rice vinegar, soy sauce, and oil.
4. Remove and set aside 1 tablespoon of the mixture.
5. Brush the remaining mixture over both sides of each fillet.
6. (It helps keep the skin side from sticking to the grill rack.)
7. In the same small bowl, stir together the gingerroot, 1 tablespoon parsley, and garlic.
8. Sprinkle over the flesh side of the fish.
9. Place the fish with the skin side down on the grill.
10. Grill for 4 to 6 minutes, or until the fish flakes easily when tested with a fork.
11. Using a wide spatula, remove the fish from the grill.
12. Place the fish with the skin side up on a platter.
13. Discard the skin.
14. Cut each fillet in half.
15. Drizzle with the reserved 1 tablespoon rice vinegar mixture.
16. Garnish with the remaining 1 tablespoon parsley.
17. (Per Serving)
18. Calories: 149
19. Total Fat: 5.0g
20. Saturated: 1.0g
21. Trans: 0.0g
22. Polyunsaturated: 1.5g
23. Monounsaturated: 2.0g
24. Cholesterol: 67mg
25. Sodium: 134mg
26. Carbohydrates: 1g
27. Fiber: 0g
28. Sugars: 0g
29. Protein: 24g
30. Dietary Exchanges
31. 3 Lean Meat

cooking spray, rice vinegar, soy sauce, corn oil, gingerroot, italian, garlic, trout

Taken from www.epicurious.com/recipes/food/views/ginger-grilled-trout-375689 (may not work)