Trout with Roasted Red Pepper

• 2 tsp. canola oil
• 10 large fresh s, sliced
• 1/3 cup instant white rice, uncooked
• 2 tsp. very low-sodium chicken bouillon granules
• 5 oz.
• 1 Tbsp. cooking sherry
• 1/4 tsp. dried basil leaves
• 4 oz. roasted red peppers, canned in brine, drained
• 1 cup red or green grapes Target 1 lb For $2.99 thru 02/06
• 8 fl oz (1 cup) MAXWELL HOUSE Coffee, Regular or Decaf

1. HEAT oil over medium heat in nonstick skillet; add mushrooms.
2. Reduce heat and add 1/3 cup water, the rice and the bouillon.
3. Cover tightly and simmer as directed on package.
4. PLACE trout fillet in center of large piece of foil; rub sherry into fillet and sprinkle with basil; season as desired with favorite salt-free seasoning.
5. Lay peppers on top.
6. Roll trout over peppers, then wrap tightly in foil.
7. Bake trout roll-up at 350F for 20 min, until fish flakes easily with a fork.
8. Serve trout over rice.
9. ENJOY grapes for dessert.
10. SERVE meal with a cup of coffee.

canola oil, fresh s, instant white rice, chicken bouillon granules, cooking sherry, basil, red peppers, red, coffee

Taken from www.kraftrecipes.com/recipes/trout-roasted-red-pepper-58677.aspx (may not work)