One Pot Honey-Chili Trout

 

1 cup quinoa

½ to ¾ pound trout fillets 1 tsp. chili powder, or to taste

2 T. honey

¼ cup fresh orange juice

2 garlic cloves, chopped

½ medium zucchini, cut lengthwise and sliced into ½-inch half moons

½ small yellow squash, cut lengthwise and sliced into ½-inch half moons

14 ounces corn, fresh, frozen, or canned (drained)

Sea salt and freshly ground black pepper

 

Preheat the oven to 450°F. Spray the inside and lid of a cast iron Dutch oven with olive oil. Place the quinoa in the pot with 1 cup water and stir the grains to make an even layer. Place the trout on top of the grains, skin side down. In a small bowl, mix the chili powder, honey, orange juice, and garlic. Pour the mixture over the fish. Scatter the zucchini and squash on top of the sh. Add the corn, filling the crevices. Season with salt and pepper.  Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.