Reviewed: Oct. 14, 2011

this was just okay for us. the flavor just wasn't what i expected, considering how much garlic was in there. i did like the ease of using the foil packets, and it kept the fish very moist. it was very easy for the skin to just peel right off

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Reviewer:

Melissa O.

Cooking Level: Intermediate

Home Town: Vallejo, California, USA

Living In: Boise, Idaho, USA

Reviewed: Mar. 29, 2011

This was so good, I had two trout, and this recipe was a perfect way to cook it in the oven. Didn't change anything except my trout was whole so I had to cut off the head and tail and left the bones in. Still was great.

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Reviewer:

MemaG

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Cooking Level: Expert

Home Town: Portage, Wisconsin, USA

Living In: Seattle, Washington, USA

Reviewed: Jan. 7, 2011

Good but not great. I used filets instead of whole trout so toppings were not in but on top; otherwise i cooked everything according to the recipe. I think the butter was not necessary will sub with olive oil next time (if there is one). Seemed like a lot of work for an ok result.

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Reviewer:

Cherlynx

Reviewed: May 16, 2010

Add more garlic next time

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Reviewer:

nels2391

Reviewed: Apr. 25, 2010

This was so good. Even my kids who normally do not like fish, loved it. I wished I had made more!!

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Reviewer:

Sandy

Home Town: Arvada, Colorado, USA

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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Reviewer:

courtney

Reviewed: Sep. 27, 2009

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

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Reviewer:

Sandra C

Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

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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