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 aluminum foil outdoors over a wood fire. It's also much less work!


(Serves 2)


  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 vegetables and sauce into the body cavity before serving.


This recipe is for a standard 600 to 700 watt microwave oven.


Difficulty: easy if you know how to clean a trout.
Time: 5 minutes preparation, 10 minutes cooking.
Precision: No need to measure.


Sandra Loosemore 
Evans & Sutherland Computer Corporation, Salt Lake City, Utah, USA 
{decwrl, utah-gr!uplherc}!esunix!loosemor 
Recipe last modified: 30 Mar 87

Original header

Path: decwrl!recipes
From: loosemor@esunix.uucp (Sandra Loosemore)
Newsgroups: alt.gourmand
Subject: RECIPE: Vegetable-stuffed trout
Message-ID: <11740@decwrl.DEC.COM>
Date: 3 Oct 87 08:05:11 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: Evans and Sutherland, Salt Lake City, Utah, USA
Lines: 58

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