Stuffed Trout

Name: Stuffed Trout
Ingredients: 2 tablespoons olive oil; 1/4 cup coarsely chopped mushrooms; 2 tablespoons chopped green pepper; 2 tablespoons chopped red pepper; 1 teaspoon seeded and minced jalapeno; 1/4 cup chopped red onion; 1/4 cup celery (optional); Salt; Freshly milled black pepper; 4 ounces lump crabmeat; 4 dressed rainbow trout; Old Bay Seasoning; Fresh lemon juice; Chopped fresh parsley

14 ingredients

9 steps

Ingredients

2 tablespoons olive oil
1/4 cup coarsely chopped mushrooms
2 tablespoons chopped green pepper
2 tablespoons chopped red pepper
1 teaspoon seeded and minced jalapeno
1/4 cup chopped red onion
1/4 cup celery (optional)
Salt
Freshly milled black pepper
4 ounces lump crabmeat
4 dressed rainbow trout
Old Bay Seasoning
Fresh lemon juice
Chopped fresh parsley

Directions

1

Preheat the oven to 425°F.
2

Heat the olive oil in a large nonreactive saucepan. Stir in the mushrooms, peppers, jalapeno, onion, and celery, if using.
3

Cook for 2 to 3 minutes over medium-high heat, stirring frequently.
4

Remove from the heat and cool for 15 minutes.
5

Season with salt and pepper to taste.
6

Stir in the crabmeat. Set the mixture aside.
7

Fan open the trout and sprinkle with the Old Bay Seasoning.
8

Loosely pack the cavities of the fish with the vegetable-and crabmeat mixture. Place in a large baking dish and bake for 12 to 15 minutes, or until cooked through. The fish will expand, displaying the stuffing.
9

Remove the trout from the pan and squeeze a lemon into the pan juices. Pour over the fish. Garnish with chopped parsley before serving.