Stuffed Trout Recipe
Ingredients
| 1/2 cup low-sodium chicken stock | ||
| Margarine | 2 Tablespoon | |
| Red bell peppers | 2 Cup (16 tbs), diced | |
| Mushrooms | 1 1/2 Cup (16 tbs), sliced | |
| Corn kernels | 1 Cup (16 tbs) | |
| Yellow squash | 1 Cup (16 tbs), sliced | |
| Scallions | 1 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), chopped | |
| 5 cups whole-wheat bread cubes | ||
| One 1 1/2-pound brook trout, cleaned | ||
| Lemon | 1 | |
Directions
1. Preheat the oven to 400°
2. For the stuffing, bring the stock to a boil in a large skillet over medium-high heat. Add the margarine, bell peppers, mushrooms, corn, squash, seal-lions and garlic, and cook, stirring constantly, until the mixture returns to a boil. Remove the skillet from the heat and stir in the bread until thoroughly combined; set aside.
3. Rinse the trout and pat it dry with paper towels. Transfer three-fourths of the stuffing to a large, shallow baking pan and pat it into an even layer. Place the trout on top and fill the cavity of the fish with the remaining stuffing. Cover the pan with foil and bake 20 to 25 minutes, or until the fish flakes when tested with a fork.
4. Halve the lemon and squeeze the juice of one half over the trout; slice the other half and use it to garnish the fish.
2. For the stuffing, bring the stock to a boil in a large skillet over medium-high heat. Add the margarine, bell peppers, mushrooms, corn, squash, seal-lions and garlic, and cook, stirring constantly, until the mixture returns to a boil. Remove the skillet from the heat and stir in the bread until thoroughly combined; set aside.
3. Rinse the trout and pat it dry with paper towels. Transfer three-fourths of the stuffing to a large, shallow baking pan and pat it into an even layer. Place the trout on top and fill the cavity of the fish with the remaining stuffing. Cover the pan with foil and bake 20 to 25 minutes, or until the fish flakes when tested with a fork.
4. Halve the lemon and squeeze the juice of one half over the trout; slice the other half and use it to garnish the fish.
Chef
