Roasted Trout with Ginger

I love Trout, so this is a win-win for me. Try it or change it out for salmon, if you prefer it.

• 6 trout fillets, 4-5 ounces each
• 6 ounces fresh ginger
• 2 tbsp. olive oil
• 1/4 cup coconut oil
• 1/4 cup sesame oil
• 1 tbsp. teriyaki sauce

Preheat oven to 500 degrees. (not an error)

Peel and cut ginger as thinly as you can then julienne and set aside.

Heat the olive oil in an ovenproof skillet and cook the trout until golden brown and turn over to brown the other side. Transfer this to the oven and cook each side for 2 minutes each.

Combine the coconut and sesame oils and heat until really hot.  Remove the fillets from the skillet and lay out the ginger on top. Ladle a tbsp. of the hot oil over to cook the ginger and serve with rice and a nice cold salad. This is really a yummy dinner.