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Fillets Monterey


  • 4 - 8 oz. boneless trout fillets

  • 1/2 c. flour

  • 1 clove garlic, minced

  • 8 large mushrooms, sliced

  • white pepper

  • 1/2 c. each, chicken stock and white wine

  • 2 T flour

  • 1 avocado, coarsely mashed

  • 3/4 c. Monterey Jack cheese

Illustrated Dinner


Preheat oven to 350.  Melt 1/4 c. butter in a skillet and quickly sauté fillets on both sides, until just colored.  Remove to baking dish and keep warm.  Melt remaining butter in a skillet and sauté onion, garlic, and mushrooms until cooked but still firm.  Stir in flour, pepper, stock, and wine.  Cook over low heat until thickened, stir in mashed avocado and 1/2 c. cheese.  Spoon mixture over fillets and top with rest of cheese.  Bake 10 -15 minutes, or until cheese is melted.

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