Seafood-Stuffed Rainbow Trout
TOTAL TIME: Prep: 20 min. Bake: 25 min.
YIELD: 4 servings.
This is a special way to serve fresh rainbow trout, stuffed with a mixture of scallops, shrimp, rice, bacon and vegetables. But don’t wait for a special occasion to serve it—it’s easy to put together and put in the oven.
Ingredients
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4 tablespoons butter, melted, divided
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1 tablespoon lemon juice
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2 pan-dressed trout (about 12 ounces each)
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1/4 teaspoon pepper
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1/4 cup cooked long grain rice
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2 bacon strips, cooked and crumbled
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2 tablespoons chopped onion
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2 tablespoons diced sweet red pepper
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15 frozen cooked salad shrimp, thawed
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4 sea scallops, diced
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1 tablespoon canola oil
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1 to 2 medium lemons, thinly sliced
Directions
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1.
Combine 2 tablespoons butter and the lemon juice; drizzle over trout cavities. Sprinkle with pepper; set aside.
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2.
In a small skillet, saute the rice, bacon, onion, red pepper, shrimp and scallops in oil for 5 minutes or until scallops are firm and opaque. Spoon into fish cavities. Arrange lemon slices on top of fish.
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3.
Brush remaining butter over a sheet of heavy-duty foil; wrap fish in foil and seal tightly. Place on a baking sheet. Bake at 425° for 25-28 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.
Nutrition Facts
1 serving: 418 calories, 25g fat (10g saturated fat), 201mg cholesterol, 597mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 41g protein.
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