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!
- 2 trout,
- 1 Tbsp margarine
- 2 Tbsp lemon juice
- 1 green pepper
- 1/2 onion
- assorted seasonings
(salt, pepper, bay leaf, basil, dried parsley, etc.)
Clean and scale the trout. Wash carefully.
You can leave the heads on if you like.
Cut up the green pepper and onion into bite-size chunks. If you're
feeling experimental, try adding a bit of tomato (or whatever).
Melt the margarine in a microwavable dish big enough to accommodate the
fish. Stir in the lemon juice.
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
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.
easy if you know how to clean a trout.
5 minutes preparation, 10 minutes cooking.
No need to measure.
Evans & Sutherland Computer Corporation, Salt Lake City, Utah, USA
Recipe last modified: 30 Mar 87
From: email@example.com (Sandra Loosemore)
Subject: RECIPE: Vegetable-stuffed trout
Date: 3 Oct 87 08:05:11 GMT
Organization: Evans and Sutherland, Salt Lake City, Utah, USA
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