California Jalapeno Trout16 Reviews
- Prep: 30 min
- Cook: 20 min
- Ready In: 50 min
“Easy on the budget, waistline, and tastebuds! This recipe is for trout, but can be used on just about any fish.” - by VALKARYN
Original recipe yields 4 fish packets
- Preheat a grill for medium heat, and place the rack 3 inches over the coals.
- In a medium bowl, mix together the green onions, cilantro, bell pepper, mango, olive oil, lime juice, garlic salt, and black pepper; set aside. Lightly coat four squares of foil with olive oil or cooking spray. Place fish diagonally on the foil, and stuff each with 1/4 of the mango stuffing. If it doesn't all fit inside the fish, then just place the remainder on top of the fish. Fold the corners of the foil over the head and tail of the fish, then fold the remaining corners over the body of the fish.
- Cook the packets on both sides for about 20 minutes total, until the fish has cooked and flakes easily.
Amount Per Serving (8 total)
- 281 cal
- 13 g
- 3.7 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"I didn't realize that this dish called for whole trout or a grill, so I spread the pepper/mango mixture over filets, wrapped them in aluminum foil and broiled them. It turned out well, though the cila..." See morentro got really mushy and tasted like canned spinach. Perhaps next time I'll wait until the fish is halfway cooked before putting the pepper/mango mixture on it."
"I have served fresh mango salsa with other fish before - char, salmon - but this is the first time stuffing and baking. Turned out well. Saved some of the fresh salsa to serve on the side just in case..." See more. Good stuff. About 3 1/2 stars."
"Made this with Brook trout I caught in Canada. It was fantastic. My wife said it was the best fish she has ever had. The Jalapeno added just enough heat and the mango did not make it taste too sweet. ..." See moreI served it with garlic cream sauced Fettuccini with fresh spinach. Great combination."
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