Roberta's Asian Trout with Apple and Sweet Potato Stuffing

2 tablespoons brown sugar

¼ cup hoisin sauce

1 teaspoon ginger, minced

3 cloves garlic, minced

1 teaspoon rice vinegar

1 teaspoon chili garlic sauce

1 lime, juiced

1 pound rainbow trout fillets, cut in halves

2 ounces butter

¼ cup slivered almonds, for garnish

In a medium bowl, whisk the brown sugar, hoisin sauce, ginger, garlic, rice vinegar, chili garlic sauce and lime juice until blended well. Pour the marinade into a large Ziploc bag and add the trout. refrigerate and let it marinade for 20-30 minutes.

Heat a 12-inch skillet and add the butter. Remove the fish from the marinade (discard the marinade) and place the trout in the pan skin-side down; saute 3-5 minutes or until the skin is crisp and golden brown. Turn the trout over and saute for 1 more minute. Remove from the pan and let it rest.

Sprinkle the almonds over the trout to garnish.

Serves four to six.

Roberta Fahey, Arlington Heights