Yield: 12 servings.
1½ cups chili garlic sauce
1½ cups brown sugar, firmly packed
2 Tbsp. tamari soy sauce
12 8-oz. Butterfly Style Clear•Cuts® Boneless Rainbow Trout Fillets
24 green onions, sliced diagonally into 1" pieces
1 cup sliced almonds, toasted
In large bowl, combine chili-garlic sauce, brown sugar and soy sauce. Heat grill pan until hot. Add trout, flesh-side down, and grill 3 minutes. Turn. Spread chile-garlic mixture evenly over fillets. Cook 2-3 minutes or until trout is no longer opaque. Remove to serving plates; top trout with green onions and almonds. Serve immediately.