Reviewed: Oct. 17, 2009

I used about half an onion for four trout and bottled lemon juice. We didn't have any jalapenos so we left that out. This was to die for and I am not crazy about fish.

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courtney

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Reviewed: Sep. 27, 2009

I used sliced lemon and sliced garlic and it tasted fantastic.

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Sandra C

Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

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Reviewed: Jun. 16, 2009

This was a super easy recipe to put together for my boyfriend. I followed the recipe exactly and in the end, my boyfriend said that he couldn't taste any of the garlic. Apparently, it was over shadowed by the jalapenos. I don't like trout, but my man really does and next time, I will be tweaking the recipe a bit. I am going to double up on the garlic. Half the garlic will be sauteed with the jalapenos and onions, along with some parmesan cheese and a tbsp of butter. When I place the trout in the foil, I will place the sauteed mixture on top and allow to dribble off the fish. Then, I will place the required butter and the other half of the garlic, which I will have crushed, on top of the trout and then I'll wrap it all up neat and tidy in the foil packet and bake for the 25 minutes that you suggested. Hopefully, that will make him happier...and thank you so much for this recipe...it has great potential to build off of!

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JenLee

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Invermere, British Columbia, Canada

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Reviewed: Jun. 13, 2009

This recipe is easy to throw together on a week night. I liked the slight spiciness of the jalepeno.

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Kathy

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: Johnsburg, Illinois, USA

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Reviewed: Jun. 2, 2009

Spicy and delicious!

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seventy7

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: May 13, 2009

I had trout but didn't want to fry it this is a great way to serve it!

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Bevi

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Apr. 14, 2009

I give this recipe a five because the flavor was absolutely delicious..... at first. The only thing I changed was to add a little rosemary to the inside of the fish. Even though I give this recipe a 5..... Me and my family decided we don't like trout. The fish left a strange after taste in our mouths that we can only conclude came from the fish itself. The three huge fish I cooked were fresh caught that same day so I know it wasn't that the fish were bad. It tasted delicious at first. Everyone in the house said the same thing. "It tastes delicious." The flavor was amazing. Actually I was very proud of myself since this was the first time I ever cooked or even TASTED trout and the same was true for my guests. An hour or two after we ate... we all where saying the same thing again... "what is that funky taste in my mouth?" I didn't even want to try trout, but everything I read on this site said it was the same as any other white fish.... It isn't. It's good at first... but even as I am writing this... I can still taste the aftertaste... and I DON'T LIKE IT. Of course this is coming from someone who never tasted trout before so if you already know what trout tastes like then I'm sure you will love this recipe. As I said earlier... I give this recipe a 5 because the flavor was absolutely wonderful and at first bite I thought I discovered something new that I could add to my recipe box. If you already know what trout tastes like then I am sure this will be true for you. For

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KBELLOISE

Cooking Level: Expert

Home Town: Lawrence, Massachusetts, USA

Living In: Haverhill, Massachusetts, USA

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Reviewed: Jan. 14, 2009

Similar to what I have been doing just winging it, but liked having the oven temp&time. Fish turned out great, although I didn't use the jalepeno, we like fish on the plain side, but will add some kick when I use the leftovers in future meals.

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goodeats

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Riverside, California, USA

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Reviewed: Oct. 13, 2008

Amazzzing!!!!!!!!!!!!!

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Cassandra

Cooking Level: Expert

Home Town: Idaho Falls, Idaho, USA

Living In: Pocatello, Idaho, USA

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Reviewed: Aug. 31, 2008

This rainbow trout was the best I've ever had! I don't care for peppers so I left it out and it was still wonderful, tender and flavorful from the onion and garlic. I did sprinkle flavored Italian breadcrums inside and out and sprayed the fish with "I Can't Believe It's Not Butter". After baking, I broiled the fish on low for 2 minutes just to make it a bit crispy. Thanks Krazy for an easy and delicious recipe!

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SOLOMONAJ

Cooking Level: Expert

Home Town: Flushing, New York, USA

Living In: Tampa, Florida, USA

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Reviewed: Aug. 6, 2008

WOW! I despise fish in any form! But I made this for my husband and in return, he made me try a bite of this. I was shocked! It was fantastic and will make it every time he catches trout. Only difference is, next time I will make one for myself too! I changed nothing but, my husband had already filleted and skinned the fish, so I just put the mixture on one fillet and covered it with the other.

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Famiglia Felice

Cooking Level: Intermediate

Home Town: West Orange, New Jersey, USA

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Reviewed: May 18, 2008

Fish had a good combination of flavors,but maybe could of had a pinch more kick to it. That could have been my fault though because I didn't see the jalapeno listed until I was in the middle of making it.

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LilacBuddhaCat

Cooking Level: Expert

Home Town: Broomall, Pennsylvania, USA

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Reviewed: Apr. 15, 2008

This was just so-so. If I made this again, I would add much more garlic!

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JSimmons

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Reviewed: Mar. 25, 2008

Excellent. I didn't have jalapeno so I used a spray of tabasco. Also added a dash of vegetable seasoning and kept the garlic whole instead of mincing. A tip: instead of juicing the lemon, slice it and stuff halved slices inside the fish with the other stuff. Remember to spray with lemon on the outside too. YUM.

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Pallonia

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Reviewed: Feb. 18, 2008

one word "yummy"

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toberich7272

Cooking Level: Intermediate

Living In: Lake Elsinore, California, USA

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Reviewed: Feb. 3, 2008

Turned out kind of bland. Will try it again, though, and maybe put some more stuff inside the fish cavity.

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aliann11

Cooking Level: Intermediate

Living In: Lawton, Oklahoma, USA

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Reviewed: Nov. 19, 2007

Suprisingly tasty. I find that most recipies call for so much lemon that it overwhelms the dish, but that was not the case with this recipie. It is perfect as written.

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MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Nov. 2, 2007

This was a great idea! the fish turned out perfectly. I added a sprig of rosemary and a sprig of basil inside the fish, and instead of the butter, I used olive oil...yum!!

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