Stuffed Mountain Trout Recipes

STUFFED TROUT

Steps:

• In a small bowl, combine the first six ingredients. Stuff into trout. Place on a lightly greased baking sheet. Bake at 350° for 30-35 minutes or until fish flakes easily with a fork.

SEAFOOD STUFFED TROUT DRIZZLED WITH CITRUS BUTTER

Steps:

• Preheat oven to 350 degrees F. Spray an 8-inch baking dish with nonstick cooking spray; set aside.
• In a medium bowl, mix together the cornbread mix, egg and half of the seafood stock until smooth. Spread mixture into prepared pan and bake for 18 to 20 minutes. Remove from oven and cool for 15 minutes. Once cooled, remove from the pans and break into large pieces with fingers.
• Increase oven temperature to 375 degrees F.
• Meanwhile, make the citrus butter sauce by whisking together orange juice, lemon juice, lime juice, orange zest, lemon zest, lime zest, and cornstarch in a medium saucepan over low heat. Bring to a simmer and add butter, continuing to simmer for 5 minutes. Remove sauce from heat, pour into heatproof dish and stir in the cilantro leaves; set aside.
• Spray a 12-inch skillet with nonstick cooking spray and saute the celery leaves, red bell pepper and onions for 2 minutes then add in the shrimp, scallops and crawfish. Continue to saute for another 3 minutes. Add 1 1/2 teaspoons seafood seasoning, white pepper, cilantro and the cornbread. Add remaining seafood stock, a little at a time, mixing well.
• Spray another large skillet with nonstick cooking spray. Stuff the inside of each trout with the cornbread mix and place into skillet. Place any remaining cornbread mixture around fish in skillet. Sprinkle remaining seafood seasoning on fish; drizzle with a little citrus butter and bake for 20 to 25 minutes or until fish flakes easily with a fork.
• To serve, divide spring mix or mixed greens onto individual dishes and place 1 trout on top of each. Drizzle with the remaining citrus butter, sprinkle with sliced scallions and garnish with orange slices.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

STUFFED MOUNTAIN TROUT

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.

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.

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.

STUFFED BAKED TROUT

Steps:

• Pour the stock over the couscous in a bowl, cover with cling film and leave until the couscous has soaked up the liquid. Stir the toasted pine nuts into the couscous along with parsley, lemon zest and juice. Add salt and pepper to taste.
• Heat oven to 200C/180C fan/gas 6. Lightly oil 2 sheets of foil. Season the trout, then make 2 'sandwiches' of 2 fillets with the couscous in the middle. Repeat with the rest of the trout and the couscous. Wrap the 'sandwiches' individually in foil, then bake for 15-20 mins. Serve with potatoes and salad.

STUFFED TROUT (CAMPSIDE OR GRILLED)

Steps:

• --If preparing for camping, package in advance--.
• Mix diced bread, parsley and spices in one sealable bag.
• Mix onions, pepper, celery,and garlic in another bag.
• --To prepare stuffing--.
• Combine diced bread, onions, peppers, celery, garlic and spices.
• Stir in melted butter or margarine.
• Fill each trout cavity with stuffing mixture.
• Sprinkle with paprika.
• Spray pieces of heavy duty foil wrap with cooking spray.
• Wrap fish in the foil tightly.
• Bury in hot coals of your campfire or grill for about 10 minutes or until fish flakes easily with a fork.

HERB-STUFFED TROUT

Steps:

• Preheat oven to 375 degrees. Dry the trout inside and out with paper towels.
• In a bowl, mix together the bread crumbs, tarragon, chives and parsley. Season and stuff into the trout cavities. Secure closed with toothpicks and place in a greased flame-proof baking dish.
• Brush with olive oil and bake for 10 minutes. Remove to a warm serving platter. Pour to a warm serving platter. Pour the wine into the baking dish and bring to boil over high heat. Scrape up the cooking juices and pour over the fish. Garnish with tarragon and serve

BAKED FRESH RAINBOW TROUT

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with about 1 teaspoon olive oil.
• Place trout in the prepared baking dish and coat with remaining olive oil. Season the inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper over the top. Place 1 lemon slice on each fish.
• Bake in the preheated oven for 10 minutes; add water to dish. Continue baking until fish flake easily with a fork, about 10 minutes more.

STUFFED ROCKY MOUNTAIN TROUT

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.

OVEN ROASTED TROUT WITH LEMON DILL STUFFING

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Toss bread crumbs with onion, dill, lemon zest, garlic, and half of the olive oil. Season with salt and pepper to taste. Press stuffing into the trout, then brush the trout with the remaining olive oil, and season with salt and pepper. Place trout onto prepared baking sheet.
• Roast in the preheated oven until the skin of the fish begins to brown, and the flesh flakes easily with a fork, about 20 minutes.