Trout and Broccoli Stir Fry

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!