STUFFED TROUT
Fish is perfect for a busy cook like me, since it's so quick and easy to prepare. This recipe enhances trout's naturally pleasant taste.-Shirley Coleman, Monkton, Vermont
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first six ingredients. Stuff into trout. Place on a lightly greased baking sheet. Bake at 350° for 30-35 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 103 calories, Fat 4g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 180mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
STUFFED BAKED TROUT
A delicious and savory stuffing to enhance the wonderful flavor of fresh trout. Serve with a nice side of fresh green beans and warm soda bread, makes a wonderful meal.
Provided by Thymestudio
Categories Trout
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook and stir onions and pepper in butter until tender.
- Removed from heat and add gread crumbs, parsley, lemon juice and basil.
- Rub cavities of trout with salt then stuff each with approx 1/4 cup of stuffing.
- Place fish in baking dish
- Cook uncovered in 350 degree oven until fish flakes easily. approximately 30 - 35 minutes.
- Garnish with cherry tomatoes and parsley if desired.
STUFFED BAKED TROUT
This reader recipe from Maureen Byrd is packed with fresh flavours and good-for-you ingredients
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 7
Steps:
- Pour the stock over the couscous in a bowl, cover with cling film and leave until the couscous has soaked up the liquid. Stir the toasted pine nuts into the couscous along with parsley, lemon zest and juice. Add salt and pepper to taste.
- Heat oven to 200C/180C fan/gas 6. Lightly oil 2 sheets of foil. Season the trout, then make 2 'sandwiches' of 2 fillets with the couscous in the middle. Repeat with the rest of the trout and the couscous. Wrap the 'sandwiches' individually in foil, then bake for 15-20 mins. Serve with potatoes and salad.
Nutrition Facts : Calories 349 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Protein 42 grams protein, Sodium 1 milligram of sodium
STUFFED TROUT WITH PORTER SAUCE
A recipe for stuffed trout with porter sauce.
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 13
Steps:
- Dry trout. Open it flat on a sheet of foil. Brush flesh with half the soy sauce and sprinkle on the five-spice powder. Heat oven to 500 degrees.
- Heat 1 tablespoon of the grapeseed oil in a medium skillet on low. Add onion, ginger and garlic, and saute until soft. Stir in bread crumbs, increase heat to medium and cook, stirring until crumbs are golden brown. Fold in chives.
- Spread bread crumbs on fish. Arrange anchovies atop bread crumbs on one side of the fish. Using the foil to lift the fish, close it up around the bread crumb stuffing. Skewer the cavity shut. Brush fish on both sides with remaining oil. Transfer to an ovenproof baking dish that can also go on top of the stove
- Roast fish for 15 minutes. Remove baking dish from the oven and transfer fish to a serving platter. Add lime juice, porter, sesame oil and remaining soy sauce to baking dish. Cook on medium-high until sauce has reduced by about half and starts to become syrupy. Pour over fish and serve.
Nutrition Facts : @context http, Calories 542, UnsaturatedFat 20 grams, Carbohydrate 15 grams, Fat 29 grams, Fiber 1 gram, Protein 50 grams, SaturatedFat 5 grams, Sodium 793 milligrams, Sugar 2 grams, TransFat 0 grams
SEAFOOD-STUFFED RAINBOW TROUT
This is a special way to serve fresh rainbow trout, stuffed with a mixture of scallops, shrimp, rice, bacon and vegetables. But don't wait for a special occasion to serve it-it's easy to put together and put in the oven.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Combine 2 tablespoons butter and the lemon juice; drizzle over trout cavities. Sprinkle with pepper; set aside. , In a small skillet, saute the rice, bacon, onion, red pepper, shrimp and scallops in oil for 5 minutes or until scallops are firm and opaque. Spoon into fish cavities. Arrange lemon slices on top of fish. , Brush remaining butter over a sheet of heavy-duty foil; wrap fish in foil and seal tightly. Place on a baking sheet. Bake at 425° for 25-28 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 418 calories, Fat 25g fat (10g saturated fat), Cholesterol 201mg cholesterol, Sodium 597mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 41g protein.
STUFFED TROUT
Steps:
- Preheat the oven to 425°F.
- Heat the olive oil in a large nonreactive saucepan. Stir in the mushrooms, peppers, jalapeño, onion, and celery, if using.
- Cook for 2 to 3 minutes over medium-high heat, stirring frequently.
- Remove from the heat and cool for 15 minutes.
- Season with salt and pepper to taste.
- Stir in the crabmeat. Set the mixture aside.
- Fan open the trout and sprinkle with the Old Bay Seasoning.
- 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.
- Remove the trout from the pan and squeeze a lemon into the pan juices. Pour over the fish. Garnish with chopped parsley before serving.
STUFFED RAINBOW TROUT
This is an absolutely wonderful dish for trout! I used trout fillet instead of the whole trout and it is easy, flavorful and makes a beautiful presentation. Definitely a company worth recipe!
Provided by Bev I Am
Categories Trout
Time 1h29m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Melt butter in a large skillet over medium heat; add onion and celery, and cook, stirring constantly, until tender.
- Remove from heat, stir in parsley and next 4 ingredients.
- Add bread cubes; toss gently.
- Combine egg and white wine; stir into bread mixture.
- Spread evenly into 11- x 7- x1 ½" baking dish; set aside.
- Rinse trout; pat dry.
- Sprinkle inside of fish evenly with ½ tsp salt.
- Combine lemon juice and soy sauce; brush inside of fish, reserving remaining lemon juice mixture.
- Dredge fish in flour.
- Place over stuffing, overlapping slightly.
- Drizzle with reserved lemon juice mixture.
- Place bacon over trout.
- Cover and bake at 350* for 45 minutes.
- Uncover and bake an additional 15 minutes.
SEAFOOD STUFFED TROUT DRIZZLED WITH CITRUS BUTTER
Steps:
- Preheat oven to 350 degrees F. Spray an 8-inch baking dish with nonstick cooking spray; set aside.
- In a medium bowl, mix together the cornbread mix, egg and half of the seafood stock until smooth. Spread mixture into prepared pan and bake for 18 to 20 minutes. Remove from oven and cool for 15 minutes. Once cooled, remove from the pans and break into large pieces with fingers.
- Increase oven temperature to 375 degrees F.
- Meanwhile, make the citrus butter sauce by whisking together orange juice, lemon juice, lime juice, orange zest, lemon zest, lime zest, and cornstarch in a medium saucepan over low heat. Bring to a simmer and add butter, continuing to simmer for 5 minutes. Remove sauce from heat, pour into heatproof dish and stir in the cilantro leaves; set aside.
- Spray a 12-inch skillet with nonstick cooking spray and saute the celery leaves, red bell pepper and onions for 2 minutes then add in the shrimp, scallops and crawfish. Continue to saute for another 3 minutes. Add 1 1/2 teaspoons seafood seasoning, white pepper, cilantro and the cornbread. Add remaining seafood stock, a little at a time, mixing well.
- Spray another large skillet with nonstick cooking spray. Stuff the inside of each trout with the cornbread mix and place into skillet. Place any remaining cornbread mixture around fish in skillet. Sprinkle remaining seafood seasoning on fish; drizzle with a little citrus butter and bake for 20 to 25 minutes or until fish flakes easily with a fork.
- To serve, divide spring mix or mixed greens onto individual dishes and place 1 trout on top of each. Drizzle with the remaining citrus butter, sprinkle with sliced scallions and garnish with orange slices.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
BACON-WRAPPED TROUT STUFFED WITH FRESH SAGE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Drizzle cavity of trout with olive oil. Season with salt and pepper. Stuff cavity with 4 lemon slices and 1 sprig of sage.
- Wrap trout with bacon like a mummy, using toothpicks to hold bacon in place. Each trout will require about 6 strips of bacon.
- Grill for approximately 5 minutes per side over direct medium-high heat, or until bacon is crispy and trout is cooked throughout. Trout can also be pan-seared for approximately 5 minutes per side.
TROUT-IN-A-POUCH WITH FRESH HERBS AND GARLIC
Steps:
- Preheat the oven to 375 degrees F.
- Rinse fish well inside and out and pat dry with paper towels. Place 1 fish in the center of each square of aluminum foil. Rub each fish with 1 tablespoon of the olive oil on both sides, then season the fish both inside and out with salt and pepper. Stuff the cavities of each fish with lemon slices, 2 cloves of the sliced garlic, and 2 sprigs each of the rosemary, parsley, mint, and marjoram. Fold all of the edges of the foil upwards to create a bowl-shape, then drizzle each fish with 2 tablespoons of the remaining olive oil and 3 tablespoons each of the white wine. Fold the top and side edges together tightly so that the fish is completely enclosed in an airtight package. (Fold the edges downward so that the fish is tightly contained.)
- Place the pouches on a large baking sheet and bake for 20 to 25 minutes, or until the fish is just cooked through and flakes easily when pierced with a fork.
- Serve the fish immediately in shallow rimmed dinner plates or large shallow bowls, with the collected juices drizzled over the fish. Serve immediately.
OVEN ROASTED TROUT WITH LEMON DILL STUFFING
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Toss bread crumbs with onion, dill, lemon zest, garlic, and half of the olive oil. Season with salt and pepper to taste. Press stuffing into the trout, then brush the trout with the remaining olive oil, and season with salt and pepper. Place trout onto prepared baking sheet.
- Roast in the preheated oven until the skin of the fish begins to brown, and the flesh flakes easily with a fork, about 20 minutes.
Nutrition Facts : Calories 562.7 calories, Carbohydrate 7.5 g, Cholesterol 201.1 mg, Fat 25.7 g, Fiber 0.7 g, Protein 70.9 g, SaturatedFat 4.4 g, Sodium 184.4 mg, Sugar 1.1 g
STUFFED MOUNTAIN TROUT
You can substitute any whole fish in this recipe, but I like it best when it's made with fresh-caught trout from our local mountain streams. -Loretta Walters, Ogden, Utah
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place trout in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle 3 tablespoons lemon juice, 1-1/2 teaspoons dill and 1-1/2 teaspoons lemon-pepper in the fish cavities and over outside of fish; set aside., In a nonstick skillet, saute onion in butter until tender. Add the parsley and remaining dill and lemon-pepper. Stir in bread crumbs; heat through. Sprinkle with remaining lemon juice; stir gently until moistened. Stuff into fish cavities. , Bake, uncovered, at 400° for 25-30 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 280 calories, Fat 11g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 442mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
BAKED TROUT STUFFED WITH CRAB
This was one dinner that really surprised my fiance. He came home from work and when I said we were having stuffed trout, he just rolled his eyes, he didn't know they were deboned. He loved this and I make it for special occasions. It does take me a little while to make sure all the bones are out, but its sure worth it.
Provided by Kim127
Categories Trout
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Fry the bacon slices until crisp and rendered of fat.
- Drain on paper towels.
- Crumble the bacon.
- Pour off all but 1 tablespoon bacon fat from the pan into a small bowl and reserve.
- Brush a little reserved fat over the bottom of a baking dish that will fit the fish comfortably.
- Set aside.
- Heat the fat still in the frying pan and cook the scallions and celery, stirring occasionally, until softened, about 5-7 minutes.
- Mix together the vegetables, lemon rind, parsley, crumbs, salt and pepper.
- Fold in the crabmeat and bacon.
- Bind with the egg.
- Open each fish like a book, skin side down.
- Spread the stuffing over one half.
- Pack it down firmly, then fold over the other half and press down gently.
- Close the opening with toothpicks if desired.
- Set the fish in the prepared baking dish or roasting pan.
- Brush the tope of the fish with a little reserved bacon fat.
- Bake until the fish is cooked, 25-30 minutes.
- Carefully transfer the fish to warmed serving plates and serve immediately.
Nutrition Facts : Calories 228.3, Fat 12.6, SaturatedFat 4, Cholesterol 92.1, Sodium 786.5, Carbohydrate 11.1, Fiber 1.1, Sugar 1.4, Protein 16.7
SHRIMP STUFFED TROUT.
I like making this dish when we go camping, if we are lucky enough to catch some trout. A couple of time I've used canned baby shrimp and a jar of chopped roasted red peppers. It works pretty well, but then again, everything tastes better when you are camping.
Provided by MsPia
Categories Trout
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Start with shrimp stuffing; sauté onions and mushrooms in butter in skillet until lightly browned.
- Add salt, white pepper, red peppers, green onions, shrimp and sherry.
- Simmer over medium heat until liquid is reduced to glaze, stirring occasionally. Cool.
- Meanwhile, dredge each trout in flour, dip in eggs, and then roll in breadcrumbs to coat lightly.
- Carefully fill each trout cavity with Shrimp Stuffing.
- Secure seams with wood toothpicks.
- Melt butter in a large skillet.
- Sauté trout in butter, few at a time, until lightly brown on both sides and until stuffing is hot.
- Remove trout as done and keep warm.
- Add lemon juice and zest to butter remaining in pan and heat few seconds. Season to taste with salt and pepper.
- Pour over trout.
Nutrition Facts : Calories 741.2, Fat 16.1, SaturatedFat 8.4, Cholesterol 158.6, Sodium 1223.5, Carbohydrate 58.6, Fiber 3.3, Sugar 7.7, Protein 18.7
STUFFED TROUT (CAMPSIDE OR GRILLED)
I love to camp and fish in the Rocky Mountains of Colorado. This is a very easy camp side fish recipe or can be prepared after you get home. You can also adapt this for the oven and for any other type of fish. Add or subtract ingredients for your own tastes. I have also used sunflower seeds and raisins for something different. My family loves this fish over a campfire. Clean up is
Provided by Karen From Colorado
Categories Trout
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- --If preparing for camping, package in advance--.
- Mix diced bread, parsley and spices in one sealable bag.
- Mix onions, pepper, celery,and garlic in another bag.
- --To prepare stuffing--.
- Combine diced bread, onions, peppers, celery, garlic and spices.
- Stir in melted butter or margarine.
- Fill each trout cavity with stuffing mixture.
- Sprinkle with paprika.
- Spray pieces of heavy duty foil wrap with cooking spray.
- Wrap fish in the foil tightly.
- Bury in hot coals of your campfire or grill for about 10 minutes or until fish flakes easily with a fork.
HERB-STUFFED TROUT
Provided by Moira Hodgson
Categories dinner, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Dry the trout inside and out with paper towels.
- In a bowl, mix together the bread crumbs, tarragon, chives and parsley. Season and stuff into the trout cavities. Secure closed with toothpicks and place in a greased flame-proof baking dish.
- Brush with olive oil and bake for 10 minutes. Remove to a warm serving platter. Pour to a warm serving platter. Pour the wine into the baking dish and bring to boil over high heat. Scrape up the cooking juices and pour over the fish. Garnish with tarragon and serve
Nutrition Facts : @context http, Calories 897, UnsaturatedFat 22 grams, Carbohydrate 31 grams, Fat 37 grams, Fiber 3 grams, Protein 96 grams, SaturatedFat 8 grams, Sodium 1392 milligrams, Sugar 6 grams, TransFat 0 grams
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