Blood Orange, Onion, Jalapeño Trout

I improvised some yummy trout last night that I wanted to capture the recipe for. Find it at:

Blood Orange, Onion, Jalapeño Trout

I don't know that using a blood orange specifically added that much to the dish. I realize that not everyone can get blood oranges at their local Shop-N-Mart. Any citrus would probably do the trick.

The fish absorbed 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. I removed all but a few seeds from the jalapeño before I diced it. Adjust the heat for your particular tolerance by adjusting how many seeds you keep.