Whole Roasted Trout with Asian Pear-Fig Chutney
Photo: Becky Luigart-Stayner; Styling: Judy Feagin
- Asian Pear–Fig Chutney
- 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
- 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.
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