Stuffedspeckledtroutfillets Recipes

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STUFFED SPECKLED TROUT FILLETS



Stuffed Speckled Trout Fillets image

My friend gave me some trout a couple months ago and I used this recipe out of "Louisiana Cookin'" and it was divine!

Provided by graniteangel

Categories     Trout

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

8 slices thinly sliced bacon
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1/3 cup chopped celery
2 cups diced mushrooms
2 tablespoons heavy whipping cream
2/3 cup breadcrumbs
1 tablespoon garlic, minced
2 teaspoons cajun seafood seasoning
8 (6 -8 ounce) speckled trout fillets (6-8 oz each)
2 teaspoons salt and black pepper, as desired
1/4 cup extra virgin olive oil
1 bunch green onion, blanched
1/2 cup dry white wine
1/3 cup parmesan cheese, shredded
paprika, for garnish

Steps:

  • Place bacon on a shallow baking pan and bake at 375F for about 15 minutes or until bacon looks crispy. Remove bacon from pan and set aside on paper towel to drain.
  • Add about half of the bacon drippings from the baking pan into a sauté pan. Sauté your veggies, and mushrooms on medium heat for 2 minutes. Add the heavy cream and let cook until the veggies wilt and the mushrooms soften.
  • Begin stirring in just enough bread crumbs to create a stuffing (you don't want it wet and pasty, but not dry and crumbly either). When the consistency is right, stir in the garlic, parsley, and seafood seasoning. Set the mixture aside to cool.
  • Preheat oven to 400°F.
  • Place fillets on a cutting board, parallel to your body. Then using a sharp knife, slice them horizontally in equal parts so that you create an upper and lower half; leave the top half still attached to the bottom half at the end of the cut, giving you a "flap" which can be raised, up and over. Between the flaps is where the stuffing goes. Now lay the flap on each fillet open, sprinkle on a little seasoned salt and pepper, drizzle on some olive oil, and spoon in a couple of tablespoons of the mushroom stuffing. Then top with the strips of bacon and close the fillets.
  • Tie each stuffed fillet shut with strips of the blanched green onions. Then place in a shallow baking pan, splash on a little wine, top with a pinch or two of Parmesan cheese, and slide them into the oven. In 12 to 15 minutes the trout should cook to perfection.

Nutrition Facts : Calories 882.4, Fat 49.5, SaturatedFat 11.6, Cholesterol 225.7, Sodium 588.3, Carbohydrate 20.5, Fiber 2.6, Sugar 3.9, Protein 80.3

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

SIMPLE, MOIST AND FLAKY, NO MATTER WHAT, BAKED STUFFED TROUT



Simple, Moist and Flaky, No Matter What, Baked Stuffed Trout image

Posted this recipe on recipezaar.com before it became food.com almost 10 years ago when I was a freshman in high school. It is a modified version of my uncles trout recipe and still a staple when I get trout. Please note that the cooking time is for moderately small trout under 3 pounds or so. If you have larger trout from the great lakes you can still use this recipe but be sure to check doneness by ensuring it's flaky throughout.

Provided by Beer2179

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

4 whole rainbow trout (bellys split, guts and back membrane removed)
1 apple
1/2 onion
4 stalks chives
1/2 lemon
1 teaspoon salt
1 pinch black pepper
2 tablespoons vegetable oil or 2 tablespoons olive oil

Steps:

  • Wash trout and pat clean with a paper towel.
  • Cube Apple.
  • Chop Onion.
  • Chop Chives. Cube Lemon.
  • Mix apple, onion, chives, lemon, salt pepper, and oil in a medium bowl.
  • Stuff inside the cavity of the fish. Wrap the fish in aluminum foil twice over.
  • Bake in 375 deg F (190 deg C) oven for 45 minutes.
  • You could do this over an open fire but I wouldn't know the cooking times.

Nutrition Facts : Calories 93.2, Fat 6.9, SaturatedFat 0.9, Sodium 582.7, Carbohydrate 8.7, Fiber 1.7, Sugar 5.5, Protein 0.4

TROUT STUFFED WITH GARLIC AND SPINACH



Trout Stuffed With Garlic and Spinach image

This is from a small cookbook my DM picked up at the Gilroy Garlic Festival some years ago "Totally Garlic Cookbook" by Helene Siegel and Karen Gillinham. This sure looks like a meal meant to be cooked right here in my home...some feel I use too much garlic, I say Never too much garlic.

Provided by Chabear01

Categories     Trout

Time 40m

Yield 4 trout, 4 serving(s)

Number Of Ingredients 8

5 garlic cloves, peeled and sliced
1/2 bunch spinach, rinsed and trimmed
salt and pepper
4 small trout, bones and scales removed
flour
2 tablespoons butter
2 tablespoons olive oil
1 lemon, cut into 4 wedges

Steps:

  • Blanch the garlic slivers in boiling water 3 minutes. Drain, rinse with cold water, and rinse again.
  • Wilt the spinach leaves in a large dry pot over high heat, turning occasionally, 3 minutes. Remove from heat, squeeze out excess water and roughly chop. Combine in small bowl with garlic slivers, salt, and pepper.
  • Preheat oven to 400 degrees F. Season inside of trout with salt and pepper. Divide spinach mixture and tuck inside fish. Tie with string around center of each to hold stuffing. Dust the outsides with flour and season with salt and pepper.
  • Melt butter and oil in 2 large skillets over high heat. Fry the fish about a minutes per side. Transfer to oven and cook 4 minutes, turning after 2 minutes. Serve hot with lemon wedges.

Nutrition Facts : Calories 131.3, Fat 12.8, SaturatedFat 4.6, Cholesterol 15.3, Sodium 76, Carbohydrate 5.7, Fiber 2.3, Sugar 0.2, Protein 1.8

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.

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