Serves: 4
Total Calories: 444

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 onion
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.

Nutritional Facts:

Serves: 4
Total Calories: 444
Calories from Fat: 167

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Fish and Shellfish
Baked Fish Fillets with Almonds
Baked Fish Fillets with Citrus-Tequila Sauce
Baked Fish Fillets with Green Chiles
Baked Whole Snapper
Batter-Fried Catfish with Chopped Radish Salad
Blue Crabs with Salsa and Chipotle Mayonnaise
Broiled Oysters, Guaymas Style
Broiled Scallops with Spinach
Crab and Scallop Cakes
Ensenada Fried Fish Fillets with Lime Vinaigrette
Fish Fillets Baked Fisherman Style
Fish Fillets Baked in Banana Leaves
Fish, Shrimp, and Oysters Baked in Packages
Fried Fish in a Fluffy Egg Coat
Fried Whole Fish
Grilled Lobster Tails
Grilled Salmon with Mango-Avocado Salsa
Grilled Sea Bass in Red Chile Marinade
Grilled Shrimp Skewers
Grilled Spiced Tuna Steaks with Red Peppers and Jicama
Grilled Swordfish with Tomato and Caper Sauce
Grilled Swordfish with Tomato-Orange Salsa
Mixed Seafood, Campeche Style
Pan-Fried Trout with "Drunken" Sauce
Pan-Fried Trout with Guacamole
Red Snapper Veracruzana
Roasted Sea Bass Smothered in Onions and Tomatoes
Sautéed Fish Fillets with Avocado and Tomatillo Sauce
Sautéed Fish Fillets with Golden Garlic and Lime
Sautéed Fish Fillets with Olive Salsa
Sautéed Fish Fillets with Orange Butter Sauce
Sautéed Fish Fillets with Plantains
Sautéed Fish Fillets with Poblano Chile Sauce
Sautéed Halibut with Orange and Mint Sauce
Sautéed Red Snapper with Mushrooms
Sautéed Salmon with Creamy Corn Sauce and Toasted Pumpkin Seeds
Sautéed Sea Bass with Corn Mushroom
Sautéed Sea Bass with Pasilla Chile Sauce
Sautéed Shark with Fiery Cilantro-Mint Sauce
Sautéed Skate with Fresh Salsa
Sautéed Snapper Fillets in Tomato and Mushroom Sauce
Sautéed Snapper Fillets with Banana Salsa
Sautéed Snapper with Lime Cream Sauce
Sautéed Squid with Almonds
Scallops with Chipotle Tomato Sauce
Scallops with Corn, Zucchini, and Tomatoes
Scallops with Melon Salsa
Seared Tuna Steaks with Roasted Tomato Sauce
Seared Tuna Steaks with Yellow Chile Salsa
Seared Tuna with Oregano and Garlic
Shrimp in Garlic Sauce I
Shrimp in Garlic Sauce II
Shrimp in Pumpkin Seed Sauce
Shrimp in Red Chile Sauce
Shrimp with Peppers and Cheese
Shrimp with Tomatoes and Cheese
Snapper Fillets in Packages
Spanish-Style Salt Cod
Whole Trout Baked in Foil