1 1/2 c. teriyaki glaze or sauce
1 1/2 tsp. powdered ginger
6 oz. orange juice
2 tbsp. cilantro, finely chopped
12 rainbow trout, butterflied fillets, 6 oz. each

Combine teriyaki glaze with powdered ginger, orange juice and cilantro. Brush trout with teriyaki mixture; broil or bake in convection oven. Remove from heat as soon as trout turns opaque. Plate trout; serve immediately with steamed rice or orange segments.