California Jalapeno Trout Recipe

Name: California Jalapeno Trout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole trout, cleaned; 3 medium fresh jalapeno pepper, chopped; 4 medium green onions, chopped; 1 bunch cilantro, chopped; 1/2 cup bell pepper, diced; 1/2 cup peeled, diced ripe mango; 1/4 cup extra virgin olive oil; 2 tablespoons lime juice; garlic salt to taste; black pepper to taste

Servings: persons

4 whole trout, cleaned
3 medium fresh jalapeno pepper, chopped
4 medium green onions, chopped
1 bunch cilantro, chopped
1/2 cup bell pepper, diced
1/2 cup peeled, diced ripe mango
1/4 cup extra virgin olive oil
2 tablespoons lime juice
garlic salt to taste
black pepper to taste

1
Preheat a grill for medium heat, and place the rack 3 inches over the coals.
2
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.
3
Cook the packets on both sides for about 20 minutes total, until the fish has cooked and flakes easily.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 whole trout, cleaned, 3 medium fresh jalapeno pepper, chopped, 4 medium green onions, chopped, 1 bunch cilantro, chopped, and more.

Yes, California Jalapeno Trout falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

California Jalapeno Trout

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