Filleted trout roll-ups with salsa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Lake trout fillet |
| 1 | cup | Diced fresh tomatoes |
| 4 | tablespoons | Minced onion |
| 1 | Jalapeno pepper; chopped * | |
| 2 | tablespoons | Chopped fresh cilantro |
| 1 | clove | Garlic; minced |
| ½ | teaspoon | Ground cumin |
| ¼ | teaspoon | Dried oregano |
| ⅛ | teaspoon | Pepper |
| 1 | tablespoon | Vegetable oil |
| 1 | cup | Tomato sauce |
| 6 | tablespoons | Shredded Monterey Jack |
Directions
* If fresh jalapenos are unavailable, sub half a cup of diced green bell peppers and a couple of generous dashes of bottled hot sauce.
Slice trout fillet lengthwise from head to tail to make 4 thin fillets suitable for rolling.
Combine the tomatoes and seasonings and put some of mixture on top of each fillet. Roll fillets, then arrange seam side down in a well oiled baking pan.
Pour on tomato sauce and sprinkle with cheese. Bake uncovered in a 350 F oven for 20 to 25 minutes.
Jim Weller
Submitted By JIM WELLER On 12-25-95