** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Wash carefully. You can leave the heads on if
you like.
3.
Cut up the green pepper and onion into bite-size chunks.
4. If you're feeling
experimental, try adding a bit of tomato (or whatever).
5.
Melt the margarine in a microwaveable dish big enough to accommodate the
fish.
6. Stir in the lemon juice. Roll the fish around in the lemon-butter
mixture and sprinkle with seasonings to taste.
7. Add the vegetables to the
dish (don't put them in the trout yet).
8.
Cover loosely to prevent spatters (a paper plate or wax paper works fine)
and microwave on high power for about 7 minutes, or until the fish is
opaque and flaky and the vegetables are tender.
9. Flip the fish over and stir
the vegetables once or twice during this time.
10. Scoop some of the vegetables
and sauce into the body cavity before serving.
Comments on Vegetable-Stuffed Trout Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is high in Vitamin C with 58% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Fish, Bell Pepper, Sulfites, Fructose Malabsorption, Onion allergies.
Meal Type: 
Prep Time: 
Cooking Time: 
Cook Method:
Difficulty: 
Cuisine: 
Print this Recipe
