Name: Baked Trout with Shitake Mushrooms, Tomatoes, and Ginger
Yield: 2 Servings
Ingredients: 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

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