Baked Trout with Lemon-Cilantro Cream

• 2 lemons, divided
• 1-1/2 lb. fresh mushrooms, sliced
• 2 Tbsp. KRAFT Zesty Italian Dressing
• 3 serrano chiles, seeded, thinly sliced
• 18 soaked corn husks
• 3 whole rainbow trout (1 lb. each), cleaned
• 1/2 cup fresh cilantro, chopped, divided
• 12 green onions
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

1. Heat oven to 400 degrees F.
2. Cut 1 lemon into 6 slices; cut in half.
3. Juice remaining lemon.
4. Cook mushrooms in dressing in large skillet on low heat 15 min., stirring occasionally.
5. Stir in chiles; cook 2 min.
6. Place 4 corn husks in center of each of 3 large sheets heavy-duty foil; top with fish.
7. Place 4 lemon pieces and 1 Tbsp.
8. cilantro in cavity of each fish.
9. Top each fish with about 1 cup vegetable mixture and 4 onions; cover with 2 corn husks.
10. Bring up foil sides.
11. Double fold top and ends to seal each packet, leaving room for heat circulation inside.
12. Place in 15x10x1-inch pan.
13. Bake 30 min.
14. or until fish flakes easily with fork.
15. Let stand 5 min.
16. Cut slits in foil to release steam before opening packets.
17. Serve fish topped with combined sour cream, remaining cilantro and lemon juice.

lemons, fresh mushrooms, italian dressing, serrano chiles, corn husks, trout, fresh cilantro, green onions, s

Taken from www.kraftrecipes.com/recipes/baked-trout-lemon-cilantro-cream-122701.aspx (may not work)