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Trout: Roast Trout with Rock Shrimp Stuffing

Source of Recipe

Taste of Life


List of Ingredients

3 tablespoons chopped fresh sage
1/4 cup unsalted butter, room temp
1/2 teaspoon salt
juice of 1 lemon
1/2 teaspoon pepper and paprika
3 scallions, fine chopped
1/2 cup dry breadcrumbs
1/4 cup pine nuts
2 fresh jalapeno peppers, seed and dice fine
1 tablespoon toasted ground coriander seeds
4 butterflied rainbow trout, whole, boneless -- skin on
1/2 pound cleaned and shelled rock shrimp


Recipe

Preheat the oven to 425ºF. Well in advance of cooking the fish, prepare the stuffing. Combine the sage, softened butter, lemon juice, spice and seasonings, bread crumbs, pine nuts, jalapenos, garlic and coriander in the bowl of a food processor, pulsing to combine well. Remove and place in a bowl. Keep refrigerated until ready to use.

Season the trout with salt and pepper and rub the trout with olive oil. Divide the stuffing between the 4 fish evenly and spread an even layer inside the cavity of the fish. Divide the shrimp in the same way and add the shrimp in a layer in top of the herb butter. Close the fish to seal in the stuffing. Lay the fish on an oiled rack and set in a roasting pan. Place the fish in the oven and roast for 12 minutes on each side. Remove and serve immediately. Yield: 4 servings.