Fisherman’s Delight

See also Tokyo Japanese Wakame Seaweed Soup

Recipe of the week: Cioppino seafood stew


  • Fresh trouts
  • Green onion
  • Butter
  • Freshly ground pepper
  • Paprika
  • Melted butter

Cooking Directions:

Clean trouts; wash trouts under cold, running water.

Wipe dry trouts, using paper toweling.

Arrange 1 green onion, halved, into each trout; secure trout openings with tooth-picks.

Arrange trouts side-by-side, alternating heads and tails, into a microwave-safe dish.

Wrap heads and tails individually with thin strips of al foil, to prevent them from drying-out.

See also Boiled Lobsters

In a small bowl, melt together a little butter, sprinkled with freshly ground pepper and paprika; do not salt.

Brush each trout, on both sides, with melted seasoned butter.

Cover dish [in order to ‘be’ at its best, fresh trout should be poached, not fried].

It is important to choose almost same size trouts, from 1 1/2 to 2 pounds [680 g to 1 kg].

If trouts differ too much in weight, some will be overcooked as others will be undercooked.

Microwave trouts for 3 minutes per pound [454 g], on ‘MEDIUM’.

After 10 minutes, check trouts for doneness; unwrap heads and tails.

Arrange trouts onto a serving plate.

Pour some melted butter into cooking juices, to taste.


Enjoy delicious recipes with Tokyo Japanese.

See also Crabmeat-Flavored Pollock au Gratin