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
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.
Go to full version of