California Jalapeno Trout So Tasty

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California Jalapeno Trout

"Easy on the price range, waistline, and tastebuds! This recipe is for trout, however can be used on just about any fish."

Ingredients :

4 complete trout, wiped clean
3 medium clean jalapeno pepper, chopped
four medium inexperienced onions, chopped
1 bunch cilantro, chopped
1/2 cup bell pepper, diced
1/2 cup peeled, diced ripe mango
1/4 cup more virgin olive oil
2 tablespoons lime juice
garlic salt to taste
black pepper to flavor

Instructions :

Prep : 30M	Cook : 8M	Ready in : 50M

Preheat a grill for medium heat, and place the rack 3 inches over the coals.
In a medium bowl, mix together the green onions, cilantro, bell pepper, mango, olive oil, lime juice, garlic salt, and black pepper; set aside. Lightly coat 4 squares of foil with olive oil or cooking spray. Place fish diagonally at the foil, and stuff each with 1/four of the mango stuffing. If it would not all suit within the fish, then just area the remainder on pinnacle of the fish. Fold the corners of the foil over the head and tail of the fish, then fold the closing corners over the body of the fish.
Cook the packets on both facets for approximately 20 mins overall, until the fish has cooked and flakes without difficulty.

Notes :

Reynolds® Aluminum foil can be used to maintain food moist, cook dinner it evenly, and make clean-up less difficult.

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