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Baked Stuffed Trout
2 x MEDIUM OR 3 SMALL TROUT
1/4 c Green pepper, seeded, diced
1/4 c Tomato, seeded, chopped
1/4 c Onion, diced
1/4 c Celerey, diced
1/2 c Basil, parsley,
5 x Bacon pieces
2 tb Butter
1/4 c Bread crumbs
Saute onions, pepper and celery in 1 tb butter until softened but not browned. Remove from heat and mix in tomato and the chopped fresh herbs, then the bread crumbs. Toss well. Place a piece of bacon in the cavity of each trout and fill with herbed veggie mixture. Close cavity up with a toothpick. Place a piece or two of bacon across the top of each trout. Top with any of the veggie mix that remains. Drizzle over with remaining tb of butter. Place in a shallow foil lined pan and close foil over fish and seal well. Bake in a preheated 300 -325 degree oven 25 to 35 minutes(depending on size of fish). Keep sealed while cooking. Meat should be flaky and translucent when done. Carefully transfer to serving platter, season with salt and pepper to taste. Serve with small new michigan potatoes with butter and sour cream w/chives, and a tossed green salad.
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