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2 (10 ounce) whole rainbow trout, dressed |
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½ cup canned low-sodium chicken broth,undiluted |
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2 teaspoons balsamic vinegar |
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½ teaspoon sesame oil |
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2 teaspoons dried basil |
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2 teaspoons minced garlic |
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2 teaspoons dried oregano |
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Vegetable cooking spray |
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6 thin slices lemon |
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Lemon wedges, for garnish |
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Fresh parsley sprigs, for garnish |
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Thoroughly rinse trout with cold water then pat dry with paper towels. |
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Add chicken broth, balsamic vinegar, sesame oil, basil, garlic and oregano to a large heavy-duty, zip-top plastic bag; stir ingredients together with a wooden spoon. |
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Add trout to bag. Seal bag then place in refrigerator for 3 hours, turning bag occasionally. |
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Preheat broiler. Remove trout from bag, discarding marinade. Coat the rack to a broiler pan with cooking spray then set trout on rack. |
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Put 3 lemon slices inside each fish cavity. Leaving electric oven door partially opened, broil trout 5½ inches from heat source until fish easily flakes when tested with a fork, about 4 minutes per side. Garnish broiled trout with lemon wedges and parsley sprigs then serve. |
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