Stuffed Trout Recipe

Name: Stuffed Trout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (6 ounce) rainbow trout, whole approx. 6 oz each; 2 green onions, sliced; 2 tablespoons celery, finely chopped; 1 teaspoon margarine; ½ cup soft breadcrumbs; 2 tablespoons cilantro, snipped; ½ teaspoon lemon juice; ⅛ teaspoon dried basil; ⅛ teaspoon dried dill weed; ¼ cup skim milk; ⅛ cup cornstarch

Servings: persons

2 (6 ounce) rainbow trout, whole approx. 6 oz each
2 green onions, sliced
2 tablespoons celery, finely chopped
1 teaspoon margarine
½ cup soft breadcrumbs
2 tablespoons cilantro, snipped
½ teaspoon lemon juice
⅛ teaspoon dried basil
⅛ teaspoon dried dill weed
¼ cup skim milk
⅛ cup cornstarch

1
Scale and remove bones from trout.
2
Remove head and tail also if desired.
3
Scrape some of the flesh off the skin and reserve.
4
Cook and stir onions and celery in margarine until soft.
5
Remove from heat and add bread crumbs, reserved fish, cilantro, lemon juice, basil and dill, mix well.
6
Stuff each trout equal amounts of stuffing.
7
Brush fish with milk or egg white and coat with cornstarch.
8
Fry in medium-hot pan just until golden, turn and cook just until golden.
9
Place on rack in shallow baking pan and bake uncovered at 350F for 20-25 minutes or until fish flakes easily.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 (6 ounce) rainbow trout, whole approx. 6 oz each, 2 green onions, sliced, 2 tablespoons celery, finely chopped, 1 teaspoon margarine, and more.

Yes, Stuffed Trout falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Trout

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