Whole Roasted Trout with Asian Pear-Fig Chutney

Whole Roasted Trout with Asian Pear-Fig Chutney
Photo by Becky Luigart-Stayner

Ingredients

  • 1 teaspoon ground ginger
  • 1 teaspoon garlic salt
  • 2 tablespoons olive oil
  • Asian Pear-Fig Chutney
  • 4 (1-pound) brown or rainbow trout, cleaned, with heads and tails intact

Prepare chutney, and let cool slightly. 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. Stir together oil, garlic salt, and ginger. Brush fish with spiced oil insi...

View full recipe at My Recipes

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