Chef Phil’s Tahoe Trout in Asian Honey Salsa
(courtesy of Lake Tahoe Chef Phil Estipular, serves 4)
1 8-ounce can crushed pineapple
1/3 cup onion, chopped
¼ cup honey or agave nectar
3 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons dry white wine
1½ teaspoons cornstarch, mixed with 2 tablespoons cold water
1 clove garlic, finely minced
2 pounds fresh trout, cleaned and scaled (or other fish of your choice)
Preheat oven to 425 degrees F. Prepare a 9-inch x 13-inch baking dish with a light coating of canola oil or spray. Combine all ingredients except fish in medium bowl. Salt and pepper fish on all sides. Spread ¼ cup salsa on bottom of pan and lay fish on top. Spread one-half of remaining salsa in fish cavity; spoon remaining salsa over top of fish. Tightly cover baking dish with aluminum foil and bake for 15 to 20 minutes (depending on thickness of fish). Allow to rest for 5 minutes before serving. Serve with crisp, steamed, or sautéed vegetables and steamed Lime-Saffron Rice (recipe below) or white rice.
