Best Stuffed Mountain Trout Recipes

STUFFED MOUNTAIN TROUT

Stuffed Mountain Trout image

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

Ingredients

2 pan-dressed trout (10 to 11 ounces each)
4 tablespoons plus 1-1/2 teaspoons lemon juice, divided
3 teaspoons dill weed, divided
2 teaspoons lemon-pepper seasoning, divided
1 small onion, chopped
1 tablespoon butter
1/2 cup minced fresh parsley
2 cups soft bread crumbs

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

STUFFED ROCKY MOUNTAIN TROUT

Stuffed Rocky Mountain Trout image

Number Of Ingredients 16

Ingredients

4 rainbow trout (10 to 12 oz. each), cleaned, with head and tail on
Salt and pepper
1/2 cup celery coarsely chopped
1/2 cup green onion sliced
1/4 cup butter or margarine
1 cup mushrooms sliced
3 cups bread crumbs soft
2 tablespoons parsley chopped
2 teaspoons lemon juice
1 teaspoon marjoram dried, crushed
1/2 teaspoon salt
1/8 teaspoon paprika
12 slices bacon
1/4 cup butter or margarine, melted
lemon slices
Watercress or parsley sprigs

Steps:

Rinse fish and pat dry. Lightly sprinkle inside and outside of fish with salt and pepper set aside.Preheat oven to 425°. Generously grease a broiler pan. In a 10-inch skillet over medium-high heat, sauté celery and green onions in butter or margarine for 3 minutes. Add mushrooms and sauté for 2 minutes. Add crumbs, parsley, lemon juice, marjoram, salt and paprika cook and stir for 2 minutes or until crumbs are lightly toasted.Loosely stuff cavity of each fish with one-fourth of the stuffing mixture. Measure height of the largest stuffed fish at the thickest part to determine baking time.Wrap three slices of bacon, spiral-fashion, around each trout, securing stuffing. Place fish in a single layer in broiler pan. Brush each with butter or margarine. Bake 10 minutes per inch of stuffed fish or until fish flakes easily when tested with a fork. Turn oven to broil. Broil 6 inches from heat source until bacon is slightly crisped.To serve, place fish on a heated platter. Garnish with lemon and watercress or parsley. Serve immediately.

Nutrition Facts : Nutritional Facts Serves