Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Trout, about
-1/2 pound each
1 tb Margarine
2 tb Lemon juice
1 Green pepper
1/2 Onion
Assorted seasonings
-(salt, pepper,
-bay leaf, basil,
-dried parsley, etc.)

Clean and scale the trout. Wash carefully. You can leave the heads
on if you like.

Cut up the green pepper and onion into bite-size chunks. If you're
feeling experimental, try adding a bit of tomato (or whatever).

Melt the margarine in a microwaveable dish big enough to accommodate
the fish. Stir in the lemon juice. Roll the fish around in the
lemon-butter mixture and sprinkle with seasonings to taste. Add the
vegetables to the dish (don't put them in the trout yet).

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. Flip the fish
over and stir the vegetables once or twice during this time. Scoop
some of the vegetables and sauce into the body cavity before serving.

NOTES:

* Stuffed trout cooked in a microwave oven -- I prefer fish cooked
in the microwave to ordinary baked fish, because it doesn't get dried
out. The texture is similar to what you get when you cook fish
wrapped in aluminum foil outdoors over a wood fire. It's also much
less work!

* This recipe is for a standard 600 to 700 watt microwave oven.

: Difficulty: easy if you know how to clean a trout.
: Time: 5 minutes preparation, 10 minutes cooking.
: Precision: No need to measure.

: Sandra Loosemore
: Evans Sutherland Computer Corporation, Salt Lake City, Utah, USA
: {decwrl, utah-gr!uplherc}!esunix!loosemor

: Copyright (C) 1986 USENET Community Trust

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