Newsletter Home | Market Report | Recipes | Contact Us | Subscribe to Newsletter

Recipes Home | Refer this page to a friend

Stuffed Trout

Seafood Suggestion: Simply Seafood® salmon
Seafood alternatives: catfish

Farmed trout are available year-round and come bone-in or bones (you may need to ask your fishmonger to special order boneless trout.)

Ingredients:

• 1/4 cup thinly sliced celery
• 1/4 cup diced onion
• 2 Tbsp. margarine or butter, cut into pieces
• About 1/2 cup clam juice, fish broth or chicken broth
• 1/2 of a 6-ounce package seasoned stuffing mix (your favorite flavor)
• 4 whole bunches or bone-in trout, about 8 ounces each

Cooking Instructions:

Combine celery, onion and margarine in a 6-cup measuring cup. Microwave, covered, on HIGH (100% power) until margarine melts and bubbles, 2 to 2 1/2 minutes. Add broth (use half the amount called for on the stuffing mix package) and microwave, uncovered, on HIGH (100% power) until boiling, about 4 minutes. Remove from oven and stir in stuffing mix until completely blended; cover tightly and let stand 5 minutes.

Meanwhile, rinse trout inside and out and pat dry. Lightly press 1/4 (about 1/2 cup) of the stuffing into each trout. Wrap each fish in plastic wrap or parchment paper. (You can prepare trout to this point then refrigerate until ready to cook, up to 1 day. Or wrap again in foil and freeze up to 1 month; thaw overnight in the refrigerator before cooking.) To prevent overcooking of less meaty areas, wrap the heads with foil,(Never allow foil to touch the sides of the oven, the rack or other metal pieces, though, in order to prevent arcing, or lightening-like flashes.) extending about 1/2 inch beyond the gills, and the last 1 1/2 inches before the tail.

Lay fish on a plate, alternating heads and tails. Microwave on HIGH (100% power) for 3 minutes. Remove foil shields. Turn fish over and move outside fish to the inside; microwave on HIGH (100% power) about 3 minutes more. Let stand 2 minutes. To test for doneness, cut through plastic wrap into thickets area of meat with the tip of a sharp knife; fish should flake and be opaque. If flesh is translucent, return fish to microwave oven for 30 seconds to 1 minute longer, retest for doneness. (Cook 1 fish about 2 minutes total; 2 fish bout 4 minutes total.)

Unwrap fish; lift each open and gently fluff stuffing with a fork before serving.

Servings per recipe: 4

Nutrition Facts:

Per serving: 336 cal. / 38g Prot. / 17g Carbo. / 2g Sat. / 4g Mono. / 5g Poly. / .7g Om-3 / 99mg Chol. / 476mg Sdm.