Best Stuffed Rainbow Trout Recipes

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.

STUFFED RAINBOW TROUT

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.

HERB STUFFED RAINBOW TROUT

Steps:

• Preheat the oven to 375 to degrees F.
• Put garlic, rosemary, and sage into a small bowl.
• Salt and Pepper to taste. Toss well to combine and set aside.
• Brush the trout, inside and out with olive oil.
• Season inside and out with salt and pepper.
• Stuff half of the lemons and half of the herb mixture in each of the trout.
• Place on a coated baking pan.
• Bake approximately 15-20 minutes.
• Allow to sit for 5 minutes before splitting in half and serving.

RAINBOW TROUT STUFFED WITH SPINACH AND PINE NUTS

Steps:

• 1. Season each fish inside and out with sea salt and pepper. In a large pan over medium-high heat, melt butter. Add pine nuts and garlic, and saute until golden and fragrant, about 1 minute. Add spinach and let wilt, 2 to 3 minutes. Stir in the raisins and dill, and cook 1 minute more. Season with salt and pepper. 2. Divide spinach mixture into quarters and stuff each fillet with filling. Secure fish with metal skewers or tie with kitchen string. 3. Return pan to medium heat and warm oil until sizzling. Cook fish until skin is golden and fish opaque, about 5 minutes for first side and three minutes for second side. Remove skewer or string before serving.