Blood Orange, Onion, Jalapeño Trout

2 whole trout (gutted and boned)
1 blood orange (or other citrus)
1 jalapeño pepper
1/2 an onion
olive oil
salt & pepper

Ingredient Prep
Preheat the oven to 450.
Rip off a piece of tin foil for each piece of fish. Make it about 3 inches or so longer than the fish.
Halve the blood orange and slice it.
Chop the onion.
Dice the jalapeño. Before dicing it, remove seeds to control the level of hotness. (I removed nearly all of them. I kept maybe 7.)

Smear some olive oil on each piece of foil (or spray it with an olive oil cooking spray).
Plop a fish down in the center and open it up (scales down, meat up).
Drizzle olive oil over the fish.
Sprinkle with salt and pepper. I used sea salt.
Layer blood orange slices, onion, and jalapeño on one side of each fish.
Flip the other side of the fish over the stuffing.
Close up the tin foil, and seal it nicely.

For about 20 minutes or until the fish flakes easily with a fork.

The fish will pick up a lot of flavor from the onions and the jalapeño. Mine had just the right amount of heat, subtle and at the end but not overpowering. Again, adjust the amount of seeds to suit your heat tolerance.

Serves about 2.