Corn Stuffed Trout Recipe
Ingredients
1 3-pound fresh or frozen dressed trout
3 tablespoons butter or margarine
1 cup coarsely crumbled corn bread
1 cup soft bread crumbs (1 1/2 slices)
1/2 cup cooked or canned corn, drained
1/4 cup chopped celery
2 tablespoons finely chopped onion
1 tablespoon finely chopped green pepper
1/2 teaspoon salt
1/2 teaspoon ground sage
2 tablespoons water
Directions
Thaw fish if frozen.
Melt butter in 13 x 9 x 2-inch baking dish at HIGH for 45 seconds.
Salt fish cavity; place in baking dish.
In bowl, combine corn bread, bread crumbs, corn, celery, onion, green pepper, salt, sage, and dash pepper.
Gradually add water to bread mixture, tossing to coat.
Stuff fish loosely with corn mixture.
Cook, covered, at MEDIUM HIGH (7) for 12 minutes.
Using 2 spatulas carefully turn fish over and give dish half turn.
Cook, covered, at MEDIUM HIGH (7) for 12 to 15 minutes or till done.
Melt butter in 13 x 9 x 2-inch baking dish at HIGH for 45 seconds.
Salt fish cavity; place in baking dish.
In bowl, combine corn bread, bread crumbs, corn, celery, onion, green pepper, salt, sage, and dash pepper.
Gradually add water to bread mixture, tossing to coat.
Stuff fish loosely with corn mixture.
Cook, covered, at MEDIUM HIGH (7) for 12 minutes.
Using 2 spatulas carefully turn fish over and give dish half turn.
Cook, covered, at MEDIUM HIGH (7) for 12 to 15 minutes or till done.
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