1 (6 ounce) can pepperjack cheese, divided
3 tablespoons butter, divided
4 (1/2 pound) fillets trout
1 large onion, sliced
4 cloves garlic, minced
1/2 teaspoon salt, divided
3 teaspoons cooking spray
8 ounces whole, peeled tomatoes, with juice reserved
1 (8 ounce) can peeled and diced mushrooms, with liquid reserved
2 tablespoons molasses
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
Preheat oven to 350 degrees F (175 degrees C).
Spread a sheet of aluminum foil about ΒΌ inch thick over the top of an ungreased 9x13-inch baking dish.
In a large bowl, mix pepperjack cheese, butter, fish and onion. Place in the dish.
Bake at 350 degrees F (175 degrees C) for 30 minutes.
Drain excess liquid from fish. Stir in tomatoes, mushrooms and molasses. Mix in brown sugar and Worcestershire sauce. Pour over fish.
Bake at 350 degrees F (175 degrees C) for 15 minutes.