Best Rainbow Trout Stuffed With Spinach And Pine Nuts Recipes

TROUT STUFFED WITH GARLIC AND SPINACH

Steps:

• Blanch the garlic slivers in boiling water 3 minutes. Drain, rinse with cold water, and rinse again.
• Wilt the spinach leaves in a large dry pot over high heat, turning occasionally, 3 minutes. Remove from heat, squeeze out excess water and roughly chop. Combine in small bowl with garlic slivers, salt, and pepper.
• Preheat oven to 400 degrees F. Season inside of trout with salt and pepper. Divide spinach mixture and tuck inside fish. Tie with string around center of each to hold stuffing. Dust the outsides with flour and season with salt and pepper.
• Melt butter and oil in 2 large skillets over high heat. Fry the fish about a minutes per side. Transfer to oven and cook 4 minutes, turning after 2 minutes. Serve hot with lemon wedges.

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.

SEAFOOD-STUFFED RAINBOW TROUT

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.

PANFRIED TROUT WITH SPINACH AND PINE NUTS

Steps:

• Put cornmeal on a large plate. Lightly pat fish with paper towels and season with salt and pepper, then coat fillet well with cornmeal.
• Heat 1 tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté one third of spinach, stirring constantly, until slightly wilted but still bright green, 15 to 30 seconds. Transfer cooked spinach to a bowl. Sauté remaining spinach with remaining oil in same manner. Season with salt.
• Wipe skillet with a paper towel, then heat 2 tablespoons butter over moderate heat until foam subsides. Increase heat to moderately high and sauté two fillets, skin sides down first, turning once, until golden brown and just cooked through, about 4 minutes (do not clean skillet). Repeat with remaining butter and fillets, then reserve browned butter in skillet.
• Divide spinach among plates and top with pine nuts and fish, then drizzle fish with browned butter.