INGREDIENTS

INSTRUCTIONS

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  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 328
Calories From Fat: 129
Total Fat: 14.5g
Cholesterol: 197.2mg
Sodium: 207.7mg
Potassium: 1003.1mg
Carbohydrates: 7.3g
Fiber: 1.8g
Sugar: 3.4g
Protein: 41g