Corn-Bread-Stuffed Trout Recipe

Summary

Difficulty LevelMediumHealth IndexAverage
CuisineCourse
MethodInterest Group

Ingredients

 4 8- to 10-ounce fresh or frozen pan-dressed rainbow trout
 Bacon Slices3
 Whole kernel corn1/2 Cup (16 tbs), frozen
 Onion1/2 Cup (16 tbs), chopped
 Green chili peppers2 Tablespoon, chopped
 Stuffing corn bread mix1 1/2 Cup (16 tbs)
 Butter margarine2 Tablespoon, melted

Directions

Thaw fish, if frozen.
In a skillet cook bacon till crisp.
Drain bacon, reserving 7 tablespoon drippings in skillet.
Crumble bacon and set aside.
Cook corn and onion in the reserved bacon drippings over medium heat till onion is tender but not brown.
Remove from heat.
Stir in chilies, stuffing mix, and bacon.
Toss lightly till well mixed.
Add water as necessary to moisten (2 to 4 tablespoons), tossing gently to mix.
Place fish in a well-greased shallow baking pan or on a piece of heavy foil.
To stuff fish, brush cavities with half of the margarine.
Spoon the hot stuffing into each fish cavity.
Press fish lightly to flatten evenly.
Brush fish with the remaining margarine.
Place pan of fish in center of the cooking grill.
Grill 12 to 15 minutes or till fish flakes when tested with a fork.
Meat thermometer inserted in center of fish stuffing should register 165°F (74°C).
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