€¢ Clean and wash the trout under cold water. Pat them dry with a paper towel.
€¢ Place a green onion cut in half inside each fish, close the opening with a wooden pick.
€¢ Place the trout in a large microwave-safe dish, one next to the other, alternating heads and tails. Wrap the heads and tails separately in narrow strips of aluminum foil to prevent drying.
€¢ Melt a little butter to which you add pepper and paprika. DO NOT SALT.
€¢ Brush each fish on both sides with this butter.
€¢ Cover (for best results, fresh trout must be poached, not fried).
€¢ It is important to choose fish of almost equal weight, from 1 1/2 to 2 pounds (750 g to 2 kg). If they vary too much in size, some fish will overcook while others do not cook enough.
€¢ Allow 3 minutes per pound (500 g) at MEDIUM.
€¢ Check if done after 10 minutes and unwrap heads and tails.
€¢ Place the fish in a serving dish. Add melted butter to the juice in the serving dish.