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Baked Trout with Shitake Mushrooms, Tomatoes, and Ginger
- 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
- 2 teaspoons Asian sesame oil
- Fresh cilantro sprigs
Directions:View on Bon Appetit
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