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1
Preheat oven to 350 degrees F. Spray an 8-inch baking dish with nonstick cooking spray; set aside.
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2
In a medium bowl, mix together the cornbread mix, egg and half of the seafood stock until smooth.
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3
Spread mixture into prepared pan and bake for 18 to 20 minutes.
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4
Remove from oven and cool for 15 minutes.
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5
Once cooled, remove from the pans and break into large pieces with fingers.
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6
Increase oven temperature to 375 degrees F.
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7
Meanwhile, make the citrus butter sauce by whisking together orange juice, lemon juice, lime juice, orange zest, lemon zest, lime zest, and cornstarch in a medium saucepan over low heat.
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8
Bring to a simmer and add butter, continuing to simmer for 5 minutes.
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9
Remove sauce from heat, pour into heatproof dish and stir in the cilantro leaves; set aside.
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10
Spray a 12-inch skillet with nonstick cooking spray and saute the celery leaves, red bell pepper and onions for 2 minutes then add in the shrimp, scallops and crawfish.
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Continue to saute for another 3 minutes.
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12
Add 1 1/2 teaspoons seafood seasoning, white pepper, cilantro and the cornbread.
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13
Add remaining seafood stock, a little at a time, mixing well.
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14
Spray another large skillet with nonstick cooking spray.
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15
Stuff the inside of each trout with the cornbread mix and place into skillet.
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16
Place any remaining cornbread mixture around fish in skillet.
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17
Sprinkle remaining seafood seasoning on fish; drizzle with a little citrus butter and bake for 20 to 25 minutes or until fish flakes easily with a fork.
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18
To serve, divide spring mix or mixed greens onto individual dishes and place 1 trout on top of each.
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19
Drizzle with the remaining citrus butter, sprinkle with sliced scallions and garnish with orange slices.
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20
A viewer, who may not be a professional cook, provided this recipe.
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21
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
