Trout with Roasted Red Pepper Recipe

Name: Trout with Roasted Red Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. canola oil; 12 oz. large fresh s, sliced; 2 cups instant white rice, uncooked; 2 Tbsp. very low-sodium chicken bouillon granules; 12 oz. (4 3-oz. fillets); 1/4 cup cooking sherry; 1/2 tsp. dried basil leaves; 8 oz. roasted red peppers, canned in brine, drained; 4 cup red or green grapes; 32 fl oz (4 cups) MAXWELL HOUSE Coffee, Regular or Decaf

Servings: persons

2 Tbsp. canola oil
12 oz. large fresh s, sliced
2 cups instant white rice, uncooked
2 Tbsp. very low-sodium chicken bouillon granules
12 oz. (4 3-oz. fillets)
1/4 cup cooking sherry
1/2 tsp. dried basil leaves
8 oz. roasted red peppers, canned in brine, drained
4 cup red or green grapes
32 fl oz (4 cups) MAXWELL HOUSE Coffee, Regular or Decaf

1
Heat oil over medium heat in nonstick skillet; add mushrooms.
2
Reduce heat and add 2 cups water, rice and bouillon.
3
Cover tightly and simmer as directed on rice package.
4
Place each trout fillet in center of large piece of foil; rub sherry into fillets and sprinkle with basil; season as desired with favorite salt-free seasoning.
5
Lay roasted red pepper slices on top of fillets, divided evenly.
6
Roll trout over peppers, then wrap each fillet tightly in foil.
7
Bake trout roll-ups at 350F for 20 min, until fish flakes easily with a fork.
8
Serve over equally divided rice.
9
Complement each meal with 1 cup grapes for dessert.
10
Serve each person an 8 fl oz cup of coffee with the meal.

523

kcal

Calories

Fat

102

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: 2 Tbsp. canola oil, 12 oz. large fresh s, sliced, 2 cups instant white rice, uncooked, 2 Tbsp. very low-sodium chicken bouillon granules, and more.

Yes, Trout with Roasted Red Pepper 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.

Trout with Roasted Red Pepper

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