Corn-Bread-Stuffed Trout Recipe
It doesn't take a gourmet to judge how appetizing and flavorful Corn-bread-stuffed Trout using this recipe turns out. There is not a single month when I don't serve this yummy Side Dish! The secret of this Corn-bread-stuffed Trout recipe is something I am looking for too. Please try this Corn-bread-stuffed Trout recipe and let me know if you have managed to reveal it.
Ingredients
4 8- to 10-ounce fresh or frozen pan-dressed rainbow trout
3 slices bacon
1/2 cup frozen whole kernel corn
1/2 cup chopped onion
2 tablespoons canned chopped green chili peppers
1 1/2 cups corn bread stuffing mix
2 tablespoons margarine or butter, 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).
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).
