recipes@decwrl.UUCP (10/03/87)
TROUT-1(M) USENET Cookbook TROUT-1(M)
VEGETABLE-STUFFED TROUT
TROUT-1 - Stuffed trout cooked in a microwave oven
I prefer fish cooked in the microwave to ordinary baked
fish, because it doesn't get dried out. The texture is
similar to what you get when you cook fish wrapped in alumi-
num foil outdoors over a wood fire. It's also much less
work!
INGREDIENTS (Serves 2)
2 trout, about 1/2 pound each
1 Tbsp margarine
2 Tbsp lemon juice
1 green pepper
1/2 onion
assorted seasonings (salt, pepper, bay leaf,
basil, dried parsley, etc.)
PROCEDURE
(1) Clean and scale the trout. Wash carefully. You
can leave the heads on if you like.
(2) Cut up the green pepper and onion into bite-size
chunks. If you're feeling experimental, try
adding a bit of tomato (or whatever).
(3) Melt the margarine in a microwavable dish big
enough to accommodate the fish. Stir in the lemon
juice.
(4) Roll the fish around in the lemon-butter mixture,
and sprinkle with seasonings to taste. Add the
vegetables to the dish (don't put them in the
trout yet).
(5) Cover loosely to prevent spatters (a paper plate
or wax paper works fine) and microwave on high
power for about 7 minutes, or until the fish is
opaque and flaky and the vegetables are tender.
Flip the fish over and stir the vegetables once or
twice during this time. Scoop some of the veget-
ables and sauce into the body cavity before serv-
ing.
NOTES
This recipe is for a standard 600 to 700 watt microwave
oven.
RATING
Difficulty: easy if you know how to clean a trout. Time: 5
minutes preparation, 10 minutes cooking. Precision: No need
to measure.
CONTRIBUTOR
Sandra Loosemore
Evans & Sutherland Computer Corporation, Salt Lake City, Utah, USA
{decwrl, utah-gr!uplherc}!esunix!loosemor