tomato-cilantro trout

Wondering what I did with all that fish?  Ok, so you probably weren’t wondering.  But I’m going to tell you anyway. 🙂

Tomato-Cilantro Trout

2-3 whole trout, cleaned and heads removed

salt and pepper to taste

1 can (15 oz) diced tomatoes

2 garlic cloves, minced (or 1/4 tsp. garlic powder)

1 T. olive oil

3 T. chopped fresh cilantro

1/2 c. white wine

1/2 tsp. lemon-pepper seasoning

fresh cilantro or parsley to garnish

Preheat oven to 400.  Lightly grease a 9×13 baking dish.  Place trout in dish; season inside and out with salt and pepper.  In bowl, combine tomatoes, garlic, olive oil, cilantro, and white wine.  Spread a spoonful inside each trout, then spoon the rest of the mixture over the top of the fish.  Sprinkle with lemon pepper.  Bake, uncovered, for 30 minutes or until fish flakes easily.  Garnish with cilantro or parsley.

This made a tasty meal–Hudson especially thought so, as he stuffed his face with almost one whole trout.  I’ll be using the teensy bit of leftovers to make fish tacos for lunch today!


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3 Responses to tomato-cilantro trout

  1. Did hubby CATCH this trout? 🙂 I’d love trout this way…and would have to make one without the cilantro for you know who.

  2. lettucepraise says:

    He did catch this trout! He caught ten of them over the weekend but only kept three.


  3. Sarah Burton says:

    My all time favorite flavors: garlic and cilantro. And I love trout. But I’ve never prepared it myself. I like reading other’s menus because it inspires me to cook outside the box. 😉

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