California Jalapeno Trout

SUBMITTED BY: VALKARYN

"Easy on the budget, waistline, and tastebuds! This recipe is for trout, but can be used on just about any fish."

PREP TIME	30 Min
COOK TIME	20 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 4 fish packets

USMETRIC

About scaling and conversions

INGREDIENTS

4 whole trout, cleaned
3 medium fresh jalapeno pepper, chopped
4 medium green onions, chopped
1 bunch cilantro, chopped
1/2 cup bell pepper, diced
1/2 cup peeled, diced ripe mango
1/4 cup extra virgin olive oil
2 tablespoons lime juice
garlic salt to taste
black pepper to taste

READ REVIEWS (4)

DIRECTIONS

Preheat a grill for medium heat, and place the rack 3 inches over the coals.
In a medium bowl, mix together the green onions, cilantro, bell pepper, mango, olive oil, lime juice, garlic salt, and black pepper; set aside. Lightly coat four squares of foil with olive oil or cooking spray. Place fish diagonally on the foil, and stuff each with 1/4 of the mango stuffing. If it doesn't all fit inside the fish, then just place the remainder on top of the fish. Fold the corners of the foil over the head and tail of the fish, then fold the remaining corners over the body of the fish.
Cook the packets on both sides for about 20 minutes total, until the fish has cooked and flakes easily.

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REVIEWS

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Reviewed on Jul. 1, 2007 by okimadoki

Great Recipe. Wouldn't change a thing. Used Ruby Trout. Forgot to add the jalapenos, but luckily had some jalapeno hotsauce and added it at the end. Made some roasted corn and one of those Lipton Thai Noodles with it. It was great. Hubby loved it.

1 user found this review helpful

Reviewed on Feb. 7, 2008 by Caroline C

I also made this with trout filets. It was ok but not great - too many flavors and textures going on. The fish was very thin and cooked quickly, way more quickly than the veggies. Nice for a change but I wouldn't make it again. Thanks anyway.

0 users found this review helpful

Reviewed on Nov. 15, 2007 by Amber D.

I didn't realize that this dish called for whole trout or a grill, so I spread the pepper/mango mixture over filets, wrapped them in aluminum foil and broiled them. It turned out well, though the cilantro got really mushy and tasted like canned spinach. Perhaps next time I'll wait until the fish is halfway cooked before putting the pepper/mango mixture on it.

0 users found this review helpful

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