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Photo: Becky Luigart-Stayner; Styling: Judy Feagin Photo by: Photo: Becky Luigart-Stayner; Styling: Judy Feagin

Whole Roasted Trout with Asian Pear-Fig Chutney

This trout cooks fast and with a minimum of fuss. The Asian pear chutney serves as the perfect complement to the delicate flesh.

Coastal Living NOVEMBER 2007

  • Yield: Makes 4 servings

Ingredients

  • 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

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.

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Whole Roasted Trout with Asian Pear-Fig Chutney recipe

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