The honey marinade jazzes up in-season asparagus while a whisper of cardamom adds unexpected complex flavour to buttery rainbow trout. Wild salmon and Arctic char are other omega-3-packed swimmers you could use in this recipe. You can also fire up the grill to cook the fish and asparagus.
1/4 cup (60 mL) honey
1 Tbsp (15 mL) lemon juice
2 garlic cloves, thinly sliced
1/4 tsp (1 mL) salt
1 bunch asparagus, about 1 lb (450 g), woody ends trimmed
1 Tbsp (15 mL) orange juice
1/4 tsp (1 mL) cardamom
1 1/2 lb (750 g) rainbow trout fillet, skin on
Place 2 Tbsp (30 mL) honey, lemon juice, garlic, and salt in small saucepan over medium-low heat. Heat until honey is melted, about 1 minute. Put asparagus in large container and pour in honey mixture. Place in refrigerator for at least 1 hour to marinate.
Place remaining honey, orange juice, and cardamom in small saucepan and heat over medium-low until honey is melted, about 1 minute.
Preheat oven to 400 F (200 C).
Place trout skin side down on silicone-lined large baking sheet and brush with half the glaze. Arrange asparagus and garlic mixture around the fish (use two trays if needed) and cook for 5 minutes. Brush trout with remaining glaze and cook until it flakes easily, about 6 minutes more. If asparagus is not tender enough, remove trout from baking sheet and continue cooking asparagus until tender.
Serves 4.
Each serving contains: 323 calories; 38 g protein; 9 g total fat (3 g sat. fat, 0 g trans fat); 23 g carbohydrates; 2 g fibre; 208 mg sodium
source: “Hey, Honey!“, alive #355, May 2012
