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A bumper crop of huge tomatoes, fresh celantro that needed to be used, and the first of the season hot peppers inspired this concoction---no written recipe until after the fact:
BAKED TROUT MEXICANO
For EACH fish:
Olive oil
Thinly sliced tomato
Thinly sliced round hot pepper (or Jalapeno)
Sufficient cilantro leaves to cover
Directions:
Tear aluminum foil sufficient to hold the fish and wrap to bake.
Drizzle olive oil on foil where fish will be placed
Make a layer of thinly sliced tomato on olive oil
Add cilantro leaves to cover tomato
Place fish on veg layer
Lightly oil
Place cilantro leaves to cover fish
Add thinly sliced hot peppers
Add thinly sliced tomato to cover
Wrap foil around fish, place on baking sheet or in pan.
Bake at 350 for 30 minutes---longer for thick fish.
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I like it hot, so I probably could have gone heavier on the hot peppers (bottom layer as well as top), maybe have added some chili powder but as described above the fish was nicely seasoned, and the combination of tomato and pepper slices made a beautiful presentation. I was tempted simply to plate the foil pouch but ultimately decided to move from pouch to plate. Very little oil is needed because the tomato provides lots of juice.
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That sounds delicious,Tarnation.
I really like the idea of the juicy, high season tomatoes keeping the fish moist.
Baking the fish individually also makes it possible to cook each fish just right.
Also, it allows you to individualize. The ladies in my house, for instance, don't care much for heat, so I could cut way back on the peppers for them, while making my fish spicy.
I've grilled fish in foil before, and this recipe would definitely work on the grill. Just keep an eye on the temperature.