Photo: Randy Mayor; Styling: Cindy Barr
Yield
4 servings (serving size: 1 fish and 1 tablespoon cilantro)

Fresh lime juice complements the sweet taste of trout. Steamed asparagus and jasmine rice make good sides.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Combine first 4 ingredients in a small bowl; stir well.

Step 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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Ratings & Reviews

Monicagrayy53's Review

Donna31
February 11, 2013
I found it bland and wound up throwing lots of cilantro and sauce, lime in the middle from the start.nanyone have ideas?

travelames's Review

PatRat
January 10, 2011
Completely agree with Thomas' review, I was a bit hesitate, but it really did enhance the flavors of the trout. Our fish market offers deboned whole trout, so this was a SUPER easy & tasty dish to make. After brushing the sauce on the outside of the trout, sauteed some string beans (perfect timing).

PatRat's Review

Monicagrayy53
July 06, 2009
Could use less Jalapeno, although I did forget to seed it.

Donna31's Review

travelames
March 12, 2009
Thought this was awesome! Great flavor and very light. Used skinless trout so I just put the glaze over the trout and then again about halfway through cooking. I served it with sauteed spinach.