1 large sweet red pepper, cored, seeded, julienne cut
2 tablespoons soy sauce
2 tablespoons red-wine vinegar
2 teaspoons dark Asian sesame oil
2 teaspoons grated fresh ginger, or 1/2 teaspoon ground ginger
1 tablespoon sugar
4 trout fillets (1 pound total)
4 teaspoons sesame seeds
Heat oven to 425 degrees F. Tear off four 14 x 12-inch sheets of aluminum foil.
Combine green onions, red pepper strips, soy sauce, vinegar, sesame oil, ginger and sugar in a medium-size bowl. Arrange each fillet on a piece of foil. Spoon green onion mixture over top of each fillet, dividing equally. Sprinkle each fillet with 1 teaspoon sesame seeds. Fold top of foil over fish. Fold edges of foil over twice; crimp to seal tightly. Arrange packets on a baking sheet.
Bake in heated 425 degree F oven 10-12 minutes or until foil is puffed and fish is cooked through.