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Baked Trout with spicy shiitake mushroom, ginger and tomato sauce recipe

Servings: 4 / Prep time: 10 mins / Cook time: 20 mins

Molli - True Mexican Flavors

Ingredients

  • 2 whole rainbow trout, cleaned, boned, and butterflied
  • 6 large fresh shiitake mushrooms, stemmed, caps thinly sliced
  • 1 jar Mölli Veracruz cooking sauce
  • 1-in piece ginger, peeled and minced
  • 4 tsps soy sauce
  • 2 tsps sesame oil
  • Cilantro springs for garnish

Directions

  1. Preheat oven to 400F.
  2. Mix mushrooms, Veracruz sauce, ginger, soy sauce and sesame oil in a bowl.
  3. Line large rimmed baking sheet with foil; coat with nonstick spray. Sprinkle fish with salt and pepper. Open fish like a book and arrange, skin side down, on prepared baking sheet.
  4. Sprinkle mixture over fish, then top with cilantro springs. Bake uncovered until fish is opaque in center, about 20 minutes. Serve baked trout with a side of farro salad or quinoa. Provecho!
By | 2017-01-10T12:16:00+00:00 July 23rd, 2015|Categories: Recipes, Veracruz cooking sauce|Tags: , , , , , , , , , , |Comments Off on Baked Trout with spicy shiitake mushroom, ginger and tomato sauce recipe