Whole Roasted Trout with Asian Pear-Fig Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This trout cooks fast and with a minimum of fuss. The Asian pear chutney serves as the perfect complement to the delicate flesh. Ingredients:
asian pear–fig chutney |
4 (1-pound) brown or rainbow trout, cleaned, with heads and tails intact |
2 tablespoons olive oil |
1 teaspoon garlic salt |
1 teaspoon ground ginger |
Directions:
1. Prepare chutney, and let cool slightly.
2. While chutney cools, cut 3 crosswise slits through skin and partially into flesh on one side of each fish. Pat fish dry, and place in a shallow baking pan coated with cooking spray.
3. Stir together oil, garlic salt, and ginger. Brush fish with spiced oil inside and out. Bake, uncovered, at 450° for 15 minutes or until fish flakes easily with a fork. Transfer fish to individual serving plates, using a wide spatula. Spoon 1/3 cup chutney over each fish. Serve with additional chutney, if desired.
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