Seafood-Stuffed Rainbow Trout |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a special way to serve fresh rainbow trout, stuffed with a mixture of scallops, shrimp, rice, bacon and vegetables. But donât wait for a special occasion to serve itâitâs easy to put together and put in the oven. Ingredients:
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 |
2 medium lemons, thinly sliced |
Directions:
1. Combine 2 tablespoons butter and the lemon juice; drizzle over trout cavities. Sprinkle with pepper; set aside.
2. 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. Top with lemon slices.
3. 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. Yield: 4 servings.
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