Whole Roasted Trout with Asian Pear-Fig Chutney

Whole Roasted Trout with Asian Pear–Fig Chutney Recipe
Photo: Becky Luigart-Stayner; Styling: Judy Feagin
This trout cooks fast and with a minimum of fuss. The Asian pear chutney serves as the perfect complement to the delicate flesh.

Yield:

Makes 4 servings

Recipe from

Coastal Living

Ingredients

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

Preparation

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 inside and out. Bake, uncovered, at 450° for 15 minutes or until fish flakes easily with a fork. Transfer fish to individual serving plates, using a wide spatula. Spoon 1/3 cup chutney over each fish. Serve with additional chutney, if desired.

Note:

Kris Wetherbee,

November 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note