Baked Trout Stuffed With Crab Recipes

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STUFFED BAKED TROUT



Stuffed Baked Trout image

A delicious and savory stuffing to enhance the wonderful flavor of fresh trout. Serve with a nice side of fresh green beans and warm soda bread, makes a wonderful meal.

Provided by Thymestudio

Categories     Trout

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

4 green onions, sliced
1 green pepper, chopped
1/4 cup butter
1 cup soft breadcrumbs
1/4 cup sniped fresh parsley
1 teaspoon lemon juice
1/4 teaspoon dried basil
4 (8 ounce) whole trout
salt

Steps:

  • Cook and stir onions and pepper in butter until tender.
  • Removed from heat and add gread crumbs, parsley, lemon juice and basil.
  • Rub cavities of trout with salt then stuff each with approx 1/4 cup of stuffing.
  • Place fish in baking dish
  • Cook uncovered in 350 degree oven until fish flakes easily. approximately 30 - 35 minutes.
  • Garnish with cherry tomatoes and parsley if desired.

STUFFED BAKED TROUT



Stuffed baked trout image

This reader recipe from Maureen Byrd is packed with fresh flavours and good-for-you ingredients

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 7

150ml hot vegetable stock
50g couscous
1 tbsp pine nuts , lightly toasted
2 tbsp chopped parsley
zest and juice 1 lemon
olive oil , for greasing
4 boneless trout fillets

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.

Nutrition Facts : Calories 349 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Protein 42 grams protein, Sodium 1 milligram of sodium

STUFFED TROUT



Stuffed Trout image

Provided by Roger Berkowitz

Categories     Fish     Shellfish     Bake     Seafood     Trout     Crab

Yield serves 4

Number Of Ingredients 14

2 tablespoons olive oil
1/4 cup coarsely chopped mushrooms
2 tablespoons chopped green pepper
2 tablespoons chopped red pepper
1 teaspoon seeded and minced jalapeño
1/4 cup chopped red onion
1/4 cup celery (optional)
Salt
Freshly milled black pepper
4 ounces lump crabmeat
4 dressed rainbow trout
Old Bay Seasoning
Fresh lemon juice
Chopped fresh parsley

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.

OVEN ROASTED TROUT WITH LEMON DILL STUFFING



Oven Roasted Trout with Lemon Dill Stuffing image

Nothing beats fresh fish, especially when it is filled with a fresh dill and lemon bread stuffing. The fresh flavors of this dish will leave your mouth begging for more.

Provided by Jacqueline

Categories     Seafood     Fish

Time 50m

Yield 4

Number Of Ingredients 8

1 cup soft bread crumbs
½ sweet onion, minced
2 tablespoons chopped fresh dill
2 teaspoons grated lemon zest
1 clove garlic, minced
¼ cup olive oil, divided
salt and pepper to taste
4 trout, cleaned and head removed

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.

Nutrition Facts : Calories 562.7 calories, Carbohydrate 7.5 g, Cholesterol 201.1 mg, Fat 25.7 g, Fiber 0.7 g, Protein 70.9 g, SaturatedFat 4.4 g, Sodium 184.4 mg, Sugar 1.1 g

STUFFED TROUT



Stuffed Trout image

Fish is perfect for a busy cook like me, since it's so quick and easy to prepare. This recipe enhances trout's naturally pleasant taste.-Shirley Coleman, Monkton, Vermont

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 7

2 bacon strips, cooked and crumbled
1/2 cup fresh coarse bread crumbs
1/4 cup chopped onion
2 tablespoons chopped fresh parsley
1/8 teaspoon salt
1/8 teaspoon pepper
4 dressed trout (1/2 pound each)

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.

Nutrition Facts : Calories 103 calories, Fat 4g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 180mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.

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

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.

BAKED TROUT STUFFED WITH CRAB



Baked Trout Stuffed with Crab image

This was one dinner that really surprised my fiance. He came home from work and when I said we were having stuffed trout, he just rolled his eyes, he didn't know they were deboned. He loved this and I make it for special occasions. It does take me a little while to make sure all the bones are out, but its sure worth it.

Provided by Kim127

Categories     Trout

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 10

4 slices bacon
1/2 cup chopped scallion
1/4 cup diced celery
1 grated lemon, rind of
1 tablespoon chopped fresh parsley
1/2 cup breadcrumbs
salt and pepper
8 ounces lumb crabmeat (about 1 cup)
1 egg, beaten
4 whole trout or 4 whole red snapper, about 3/4 to 1 pound each,cleaned,scaled if needed and boned

Steps:

  • Preheat oven to 375 degrees.
  • Fry the bacon slices until crisp and rendered of fat.
  • Drain on paper towels.
  • Crumble the bacon.
  • Pour off all but 1 tablespoon bacon fat from the pan into a small bowl and reserve.
  • Brush a little reserved fat over the bottom of a baking dish that will fit the fish comfortably.
  • Set aside.
  • Heat the fat still in the frying pan and cook the scallions and celery, stirring occasionally, until softened, about 5-7 minutes.
  • Mix together the vegetables, lemon rind, parsley, crumbs, salt and pepper.
  • Fold in the crabmeat and bacon.
  • Bind with the egg.
  • Open each fish like a book, skin side down.
  • Spread the stuffing over one half.
  • Pack it down firmly, then fold over the other half and press down gently.
  • Close the opening with toothpicks if desired.
  • Set the fish in the prepared baking dish or roasting pan.
  • Brush the tope of the fish with a little reserved bacon fat.
  • Bake until the fish is cooked, 25-30 minutes.
  • Carefully transfer the fish to warmed serving plates and serve immediately.

Nutrition Facts : Calories 228.3, Fat 12.6, SaturatedFat 4, Cholesterol 92.1, Sodium 786.5, Carbohydrate 11.1, Fiber 1.1, Sugar 1.4, Protein 16.7

SEAFOOD STUFFED TROUT DRIZZLED WITH CITRUS BUTTER



Seafood Stuffed Trout Drizzled with Citrus Butter image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 26

Nonstick cooking spray
1 (7-ounce) pouch cornbread mix (recommended: White Sweet Yellow Cornbread Mix)
1 egg
1 cup seafood stock or broth, divided
1/3 cup orange juice
1/4 cup fresh lemon juice
3 tablespoons fresh lime juice
1/2 teaspoon grated orange zest
1/4 teaspoon grated lemon zest
1/2 teaspoon grated lime zest
1/2 teaspoon cornstarch
1 stick butter
1 teaspoon freshly chopped cilantro leaves
3 tablespoons chopped celery leaves
3 tablespoons chopped red bell pepper
3 tablespoons chopped onions
1/2 cup frozen baby shrimp, thawed
1/2 cup bay scallops
1/2 cup chopped crawfish tails
2 1/2 teaspoons seafood seasoning, divided (recommended: Old Bay)
1 teaspoon white pepper
1 tablespoon chopped fresh cilantro leaves
6 whole individual serving size cleaned rainbow trout (heads on make a nice presentation)
4 cups spring mix or mixed salad greens
2 tablespoons thinly sliced scallions
6 orange slices

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.

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