Stuffed Trout
Delicate rainbow trout fillets stuffed with a savory mixture of crabmeat, mushrooms, peppers, and aromatics, then baked to perfection. This elegant seafood dish combines the delicate flavor of trout with a rich seafood stuffing.
Ingredients
- •2 tablespoons olive oil
- •¼ cup coarsely chopped mushrooms
- •2 tablespoons chopped green pepper
- •2 tablespoons chopped red pepper
- •1 teaspoon seeded and minced jalapeño
- •¼ cup chopped red onion
- •¼ cup celery (optional)
- •1 teaspoon Salt
- •½ teaspoon Freshly milled black pepper
- •4 ounces lump crabmeat
- •4 whole dressed rainbow trout
- •1 tablespoon Old Bay Seasoning
- •2 tablespoons Fresh lemon juice
- •2 tablespoons Chopped fresh parsley
Cooking Instructions
- 1.
Preheat the oven to 425°F.
5 min
- 2.
Heat the olive oil in a large nonreactive saucepan. Stir in the mushrooms, peppers, jalapeño, onion, and celery, if using.
3 min
- 3.
Cook for 2 to 3 minutes over medium-high heat, stirring frequently.
3 min
- 4.
Remove from the heat and cool for 15 minutes.
15 min
- 5.
Season with salt and pepper to taste.
1 min
- 6.
Stir in the crabmeat. Set the mixture aside.
2 min
- 7.
Fan open the trout and sprinkle with the Old Bay Seasoning.
3 min
- 8.
Loosely pack the cavities of the fish with the vegetable-and crabmeat mixture. Place in a large baking dish and bake for 12 to 15 minutes, or until cooked through. The fish will expand, displaying the stuffing.
15 min
- 9.
Remove the trout from the pan and squeeze a lemon into the pan juices. Pour over the fish. Garnish with chopped parsley before serving.
3 min
