Start off the season on a healthy note this fall: Have some trout, one of the healthiest fish you can include in your diet. It's filled with omega-3 fatty acids and protein, and also has low levels of contaminants like mercury. Try this recipe for Baked Trout with Shiitake Mushrooms, Tomatoes and Ginger from National Ballet of Canada principal Sonia Rodriguez.
Nonstick cooking spray
2 whole rainbow trout (about 12 ounces each), cleaned, boned, butterflied
2 green onions, chopped
2 large fresh shiitake mushrooms, stemmed, caps thinly sliced
1/2 cup chopped seeded tomatoes
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
4 teaspoons soy sauce (Rodriguez uses the low sodium option)
2 teaspoons Asian sesame oil
Fresh cilantro sprigs
1. Preheat oven to 400°F.
2. Line large-rimmed baking sheet with foil and coat with nonstick spray.
3. Sprinkle fish with salt and pepper. Open fish like a book and arrange, skin side down, on prepared baking sheet.
4. Mix onions, mushrooms, tomatoes, ginger and garlic in a bowl. Sprinkle mixture over fish. Drizzle fish with soy sauce and sesame oil, then top with cilantro sprigs. Bake uncovered until fish is opaque in center, about 20 minutes.