Best Seafood Stuffed Trout Drizzled With Citrus Butter Recipes

CITRUS TROUT ALMONDINE

Citrus Trout Almondine image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Drizzle 2 sheets of foil with olive oil; sprinkle each with 1/4 cup sliced almonds and 3/4 teaspoon crushed coriander seeds. Brush four 6-ounce trout fillets with more olive oil; season with salt and pepper. Place each fillet, skin-side down, on top of the nuts. Top with a few orange slices (leave the peel on), then add another fillet, skin-side up, to form a trout sandwich. Sprinkle with more almonds and coriander seeds. Fold up the foil sheets and grill over high heat until the fish is just cooked through and the almonds are toasted, 8 to 10 minutes. Carefully loosen the almond crust from the bottom of the foil with a spatula.

SHRIMP STUFFED TROUT.

Shrimp Stuffed Trout. image

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

Ingredients

6 whole trout (6 to 10 oz)
1 cup flour
2 eggs, beaten
2 cups breadcrumbs
1/4 cup butter
1 lemon, juice and zest of, grated
1 teaspoon kosher salt
1 teaspoon black pepper
1 large onion, chopped
3 cups mushrooms, sliced
2 tablespoons butter
1 teaspoon salt
1 teaspoon white pepper
1/4 cup red pepper, diced
1/4 cup green onion, finely chopped
1/2 lb cooked bay shrimp
2 cups dry sherry

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

SEAFOOD-STUFFED RAINBOW TROUT

Seafood-Stuffed Rainbow Trout image

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

Ingredients

4 tablespoons butter, melted, divided
1 tablespoon lemon juice
2 pan-dressed trout (about 12 ounces each)
1/4 teaspoon pepper
1/4 cup cooked long grain rice
2 bacon strips, cooked and crumbled
2 tablespoons chopped onion
2 tablespoons diced sweet red pepper
15 frozen cooked salad shrimp, thawed
4 sea scallops, diced
1 tablespoon canola oil
1 to 2 medium lemons, thinly sliced

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 RAINBOW TROUT

Stuffed Rainbow Trout image

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

Ingredients

1/4 cup butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup chopped fresh parsley
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon dried oregano
3 cups Italian bread, cubes
1 large egg, slightly beaten
1 tablespoon chablis (or other dry white wine)
4 (8 ounce) farm raised whole trout, dressed
1/2 teaspoon salt
1 tablespoon lemon juice
1 tablespoon soy sauce
1/2 cup all-purpose flour
2 slices bacon, cut in half
lemon slice
fresh parsley sprig

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.