Baked Trout with Shiitake Mushrooms, Tomatoes, and GingerTina Rupp
Recipe information
Total Time
40 minutes
Yield
Makes 2 servings
Ingredients
Nonstick cooking spray
2 whole rainbow trout (about 12 ounces each), cleaned, boned, butterflied
2 green onions, chopped
2 large fresh shiitake mushrooms, stemmed, caps thinly sliced
1/2 cup chopped seeded tomatoes
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
4 teaspoons soy sauce
2 teaspoons Asian sesame oil
Fresh cilantro sprigs
Preparation
Step 1
Preheat oven to 400°F. Line large rimmed baking sheet with foil; coat with nonstick spray. Sprinkle fish with salt and pepper. Open fish like a book and arrange, skin side down, on prepared baking sheet.
Step 2
Mix next 5 ingredients in bowl. Sprinkle mixture over fish, drizzle with soy sauce and sesame oil, then top with cilantro sprigs. Bake uncovered until fish is opaque in center, about 20 minutes.
Nutrition Per Serving
Per serving: Calories 431.45 (% from fat 35.4)
17.18 g fat (4.14 g saturated)
282.36 mg cholesterol
8.15 g carbohydrates
1.48 g dietary fiber
3.60 g total sugars
6.68 g net carbohydrates
58.78 g protein
[See Nutrition Data's analysis](http://www.nutritiondata.com/facts-C00032Bakedqq0Troutqq0withqq0Shiitakeqq0Mushroomsqqcqq0Tomatoesqqcqq0andqq0Ginger-03E408F-01c30cw-00o30e8-06S318p-06S014o-03E40dS-03E20dT-03E50eT-00o30hG.html) ›
#### Nutritional analysis provided by Gourmet
