A FISH STORY
Tomato Trout Bake
Pasta or rice bed
Steamed or sauteed green beans
Nothing fishy about this rainbow trout. It's simple, healthful and quick. Oven-steamed in foil with flavorful vegetables, the fish is not masked with any complicated sauce.
The secret to tender, moist trout is to avoid overcooking. The fish is done when it flakes easily with a fork. (Note: If you buy the fish frozen, check the expiration date on the package; also, make sure there are no holes in it, or the fish may have suffered dehydration.)
Green beans team nicely with our catch of the day; saute them in garlic butter and splash a little balsamic vinegar at the end. A no-fuss sweet ending to the meal is instant persimmon sorbet: a frozen whole persimmon. It's delicious, but make sure the fruit is ripe and juicy.
Try this Tomato Trout Bake. Its healthful goodness will set you up for the forthcoming indulgences of holiday foods.
1 medium tomato
1 bunch green onions
1 small ginger root
4 to 6 fresh shiitake or other mushrooms
2 small or 1 large rainbow trout, preferably boneless
1. Slice 1 medium tomato in 1/2-inch slices and cut in halves. Cut 1 green onion (green and white parts) in thin diagonal slices. Peel 1 small piece ginger root and mince to make 1 teaspoon. Trim mushrooms.
2. Remove heads from 2 small boneless rainbow trout (or 1 medium to large). Sprinkle cavities and surfaces with salt and pepper to taste. 3. Fill fish cavities with tomato slices. Dot top with 2 tablespoons diced butter, green onions and mushrooms. Sprinkle with 1 tablespoon freshly squeezed lemon juice.
4. Wrap each trout in foil.
5. Place on baking tray and bake at 400 degrees 15 to 20 minutes. (Or cook on grill over hot coals.)
6. Remove from foil and serve immediately, garnished with lemon slices, if desired.
Makes 2 to 4 servings.