Baked Trout with Shiitake Mushrooms, Tomatoes, and Ginger

Baked Trout with Shiitake Mushrooms, Tomatoes, and Ginger
Photo by Tina Rupp

Ingredients

  • 2 teaspoons fresh ginger
  • 4 teaspoons soy sauce
  • 2 whole rainbow trout (about 12 ounces each), cleaned, boned, butterflied
  • Nonstick cooking spray
  • Fresh cilantro sprigs
  • ½ cup tomatoes
  • 2 large fresh shiitake mushrooms
  • + 3 more ingredients
    • 2 green onions
    • 2 garlic cloves
    • 2 teaspoons Asian sesame oil

Preheat oven to 400°F. Line large rimmed baking sheet with foil; coat with nonstick spray. Sprinkle fish with salt and pepper. Open fish like a book and arrange, skin side down, on prepared baking sheet. Mix next 5 ingredients in bowl. Sprinkle mixture over fish, drizzle with soy sauce and sesame...

View full recipe at Epicurious

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