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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Sweet crabmeat fills these whole trout and helps keep the fillets moist under high broiler heat. Ingredients:
3 center-cut bacon slices, chopped |
1/3 cup finely chopped onion |
3 tablespoons finely chopped red bell pepper |
3 tablespoons finely chopped carrot |
2 teaspoons chopped fresh thyme |
2 garlic cloves, minced |
1 cup finely chopped mushrooms (about 4 ounces) |
4 ounces lump crabmeat, drained and shell pieces removed |
2 tablespoons chopped fresh parsley |
2 tablespoons fresh lemon juice |
4 (8-ounce) dressed whole rainbow trout |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
cooking spray |
lemon wedges (optional) |
Directions:
1. Preheat broiler to high.
2. Heat a large nonstick skillet over medium-high heat. Add bacon to pan; sauté 4 minutes. Add onion, bell pepper, carrot, thyme, and garlic; sauté 4 minutes. Stir in mushrooms; sauté 4 minutes. Place in a medium bowl; cool slightly. Stir in crabmeat, parsley, and juice.
3. Open trout flat as you would a book. Sprinkle trout evenly with salt and black pepper. Spoon about 1/4 cup mushroom mixture onto one side of each fish, and fold other side over to cover. Arrange fish on a foil-lined broiler pan coated with cooking spray. Broil 5 inches from heat for 5 minutes on each side or until desired degree of doneness. Serve with lemon wedges, if desired.
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