Categories: Fish, Usenet 
      Yield: 2 servings 
  
      2    Trout, about 
           -1/2 pound each 
      1 T  Margarine 
      2 T  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