Steelhead Trout with Ponzu sauce, butter lettuce with avocado and grilled carrots

Mmm, what a delicious meal! Thanks to Cooking Light, I found all my ideas there tonight. From here on out, I'm going to try to blog the yummy meals I make - mostly just for myself, so that I remember the recipes Chris and I succeed at, and so that I don't have to spend so much time re-searching for recipes or ideas.

Steelhead Trout with Ponzu Sauce

http://www.myrecipes.com/recipe/ponzu-50400000120229/

1 tablespoon chopped green onions
3 tablespoons fresh lemon juice
2 tablespoons mirin (sweet rice wine)
2 tablespoons lower-sodium soy sauce
1 teaspoon brown sugar
1/4 teaspoon crushed red pepper (I also added 1/2 tsp of chili garlic sauce)
1/4 teaspoon fish sauce
Steelhead trout filets

1. Combine all the ingredients in a small bowl; stir with a whisk until sugar dissolves.
2. Pour about 1/3 of the sauce over trout and let rest until the grill is heated
3. Grill trout over direct heat skin side down for approx 3 minutes (until the trout separates from its skin), then flip and grill for 2 more minutes
4. Serve trout with the remaining Ponzu sauce drizzled over it.

Tips: If mirin is unavailable, you can substitute 1 tablespoon rice wine vinegar and 1 tablespoon water or 2 tablespoons dry sherry--just bump up the sugar to 2 teaspoons. (I did this, and found I needed 3 tsp sugar)

Butter Lettuce with Avocado (and tomato)
http://www.myrecipes.com/recipe/avocado-butter-lettuce-salad-50400000120250/

1 cup thinly sliced red onion
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups torn butter lettuce
1 cup sliced avocado
sliced, ripe tomatoes - if in season

Preparation
1. Combine first 5 ingredients in a large bowl. Let stand 10 minutes. Add lettuce and avocado; toss gently.

Butter Roasted Carrots

http://www.myrecipes.com/recipe/butter-roasted-carrots-50400000120252/ 
2 cups (2-inch) diagonally cut carrots
1 tablespoon butter, melted
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

1. Preheat oven to 425°.
2. Combine first 5 ingredients on a baking sheet coated with cooking spray. Bake at 425° for 15 minutes
(We tossed them in the stirfry basket on the grill for approx 15 minutes)

Frankie loved it all - especially the carrots. And he was totally into the trout. We have decided to try to eat fish at least once a week, so hopefully this starts us on a good trend!