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Whole Trout Baked in Foil |
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Serves: 4
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(Trucha Empapelada)
Category: Baked Whole Fish and Fillets
Cooking foods in foil is very popular in Mexico, for both home cooks and chefs. Instead of the classic way of wrapping and steaming in corn husks or banana leaves, or leaves from the maguey plant, foil offers an alternative that's quicker and easier. The aromas and flavors of the real leaves may be missing, but foods cooked in foil are aromatic, juicy, and very delicious. Fish is exceptionally good cooked this way. Whole trout from a fish market are already cleaned and weigh about 1 pound.
4 whole scaled and cleaned trout (about 1 pound each), rinsed
Salt, to taste
4 medium tomatoes, cored and sliced
1/2 cup thinly sliced white onions
2 jalapeño peppers, seeded, veins removed, and sliced into thin strips
12 fresh epazote leaves, or substitute fresh cilantro sprigs
4 teaspoons unsalted butter
4 teaspoons dry white wine
1. Preheat oven to 375°. Lay out 4 pieces of 12-inch-long foil, each large enough to completely wrap 1 fish. Season each fish inside and out with salt. Lay 1 fish in the center of each piece of foil. Layer the tomatoes, onion, chiles, and epazote evenly among the fish. Put 1 teaspoon butter on top of each. Drizzle 1 teaspoon of wine over each fish. Fold the foil over the fish and crimp the edges to make a snug package.
2. Put the 4 packages on a baking sheet and cook in the center of the oven 22 to 25 minutes, or until the fish is opaque inside and just barely flakes when tested with a fork. (Test one for doneness. Reclose to serve.) Serve hot in the foil packages.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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