Trout and Broccoli Stir Fry
![Recipe uses Green Jalapeño Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/GreenJalapeno_CGI_Bottle_1000x2000-100x200.png)
![Recipe uses Green Jalapeño Sauce, Original Red Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_1000x2000-100x200.png)
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Ingredients
For the trout marinade:
For the stir fry:
![TABASCO® Green Jalapeño Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/GreenJalapeno_Bottle_500x1000-250x500.png 250w,https://www.tabasco.com/wp-content/uploads/2022/08/GreenJalapeno_Bottle_500x1000.png 500w,https://www.tabasco.com/wp-content/uploads/2022/08/GreenJalapeno_Bottle_500x1000-100x200.png 100w)
Preparation
On a cutting board, slice the fresh speckled trout into 8-ounce servings. Season with salt and pepper and set aside.
In a medium bowl add TABASCO® Original Red Sauce, melted butter, Worcestershire sauce, garlic powder, and lemon juice; mix well. Using a basting brush or your hands marinate the trout with the TABASCO® mixture. Transfer trout to a plastic bag and refrigerate for at least 2 hours.
Once marinated, wrap serving in aluminum foil and fold the edges. Broil at 270°F for 15 minutes or until cooked medium well.
In a skillet over medium-high heat, add olive oil, the holy trinity, and broccoli. Cook for 5 minutes. Add rice vinegar, TABASCO® Green Jalapeño Sauce, garlic, and soy sauce, and stir. Add the rice and cooked trout and stir fry for about 5 minutes.
Remove from heat and stir in Creole seasoning blend and Parmesan cheese. Garnish with fresh scallions and TABASCO® Original Red Sauce. Enjoy!