Fresh lime juice complements the sweet taste of trout. Steamed asparagus and jasmine rice make good sides.
Cooking Light JULY 2008
1. Preheat oven to 450°.
2. Combine first 4 ingredients in a small bowl; stir well.
3. Arrange trout on a jelly-roll pan coated with cooking spray. Brush half of juice mixture inside of fish. Bake at 450° for 5 minutes. Brush remaining juice mixture over fish. Bake an additional 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with chopped cilantro; garnish with lime slices and cilantro sprigs, if desired.
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