 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
When shopping for this dish, be sure to pick up Mexican chorizo, which is made from fresh pork (as opposed to Spanish chorizo, which uses smoked pork). Ingredients:
4 (1-ounce) slices white bread |
1 teaspoon canola oil |
2 1/2 cups finely chopped mushrooms (about 8 ounces) |
3/4 cup finely chopped shallots |
4 garlic cloves, minced |
2 1/2 ounces mexican chorizo |
1/3 cup finely chopped cilantro |
1 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper |
10 (6-ounce) dressed whole trout |
cooking spray |
10 lemon wedges |
Directions:
1. Position one oven rack in the middle of oven and another oven rack on the bottom level of oven. Preheat oven to 450°.
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 2 cups.
3. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and next 3 ingredients (through chorizo) to pan; sauté 5 minutes or until mushrooms are tender. Remove from heat. Stir in breadcrumbs, cilantro, and 1/2 teaspoon salt.
4. Sprinkle remaining 1/2 teaspoon salt and pepper evenly inside of fish. Spoon 1/4 cup mushroom mixture inside each fish. Place fish on 2 jelly-roll pans coated with cooking spray. Place pans on middle and bottom oven racks. Bake at 450° for 15 minutes. Rotate pans on racks; bake an additional 10 minutes or until fish flakes easily with a fork or desired degree of doneness. Serve with lemon wedges.
|
|