Roasted rainbow trout with rock shrimp and stuffing

4 Servings

Ingredients

Quantity Ingredient
3 tablespoons Chopped fresh sage
¼ cup Unsalted butter; room temperature
Juice of 1 lemon
½ teaspoon Salt
½ teaspoon Freshly-ground black pepper
½ teaspoon Paprika
3 Scallions; finelychopped
½ cup Dry bread crumbs
¼ cup Pine nuts
2 Fresh jalapeno peppers; seeded, diced
1 Garlic clove; finely chopped
1 tablespoon Toasted; ground coriander seed
Salt; to taste
Freshly-ground black pepper; to taste
4 Whole Butterflied rainbow trout; skin on, bones
Removed; (ask your fish dealer to do this
For you)
Olive oil
½ pounds Cleaned and shelled rock shrimp

Directions

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. Preheat the oven to 425 degrees. 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. This recipe yields 4 servings.

Comments: The original recipe title as listed is "Roasted Rainbow Trout With Rock Shrimp And Sage Butter Stuffing".

Recipe Source: MICHAEL'S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B05 broadcast 05-18-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

05-18-1997

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.

Posted to MM-Recipes Digest V4 #3 by "Phillip Waters" <muddy@...> on Jan 9, 1999

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