Honey-Chili Trout

• Olive oil spray
• 1 cup quinoa
• 1/2 to 3/4 pound trout fillets
• 1 teaspoon chili powder, or to taste
• 2 tablespoons honey
• 1/4 cup fresh orange juice
• 2 garlic cloves, chopped
• 1/2 medium zucchini, cut lengthwise and sliced into 1/2-inch half moons
• 1/2 small yellow squash, cut lengthwise and sliced into 1/2-inch half moons
• 14 ounces corn, fresh, frozen, or canned (drained)
• Sea salt and freshly ground black pepper

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Place the quinoa in the pot with 1 cup water and stir the grains to make an even layer.
4. Place the trout on top of the grains, skin side down.
5. In a small bowl, mix the chili powder, honey, orange juice, and garlic.
6. Pour the mixture over the fish.
7. Scatter the zucchini and squash on top of the fish.
8. Add the corn, filling the crevices.
9. Season with salt and pepper.
10. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
11. Serve immediately.
12. Calories: 622
13. Protein: 39g
14. Carbohydrates: 87g
15. Fat: 14g
16. Cholesterol: 66mg
17. Sodium: 104mg
18. Fiber: 11g

olive oil spray, quinoa, trout, chili powder, honey, orange juice, garlic, zucchini, yellow squash, corn, salt

Taken from www.epicurious.com/recipes/food/views/honey-chili-trout-378774 (may not work)