Seafood Stuffed Trout Drizzled With Citrus Butter 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.

CITRUS TROUT ALMONDINE

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.

BROCCOLINI WITH CITRUS BUTTER

Steps:

• Toss 2 bunches of broccolini with olive oil, salt and pepper. Broil until lightly charred, 4 to 6 minutes. Simmer 1/4 cup orange juice and 1 tablespoon lime juice until reduced by half, 2 to 3 minutes. Gradually whisk in 4 tablespoons cubed cold butter; season with salt. Spoon over broccolini. Top with chopped chives.

ROASTED RAINBOW TROUT WITH ROCK SHRIMP AND SAGE BUTTER STUFFING

Steps:

• Preheat the oven to 425 degrees.
• Well in advance of cooking the fish, prepare the stuffing. Combine the sage, softened butter, lemon juice, spice and seasonings, bread crumbs, pine nuts, jalapenos, garlic and coriander in the bowl of a food processor, pulsing to combine well. Remove and place in a bowl. Keep refrigerated until ready to use.
• Season the trout with salt and pepper and rub the trout with olive oil.
• Divide the stuffing between the 4 fish evenly and spread an even layer inside the cavity of the fish. Divide the shrimp in the same way and add the shrimp in a layer in top of the herb butter. Close the fish to seal in the stuffing.
• Lay the fish on an oiled rack and set in a roasting pan.
• Place the fish in the oven and roast for 12 minutes on each side. Remove and serve immediately.