Rainbow Trout Savory Cornbread Stuffing Food

STUFFED BAKED TROUT

Ingredients:

• 4 green onions, sliced
• 1 green pepper, chopped
• 1/4 cup butter
• 1 cup soft breadcrumbs
• 1/4 cup sniped fresh parsley
• 1 teaspoon lemon juice
• 1/4 teaspoon dried basil
• 4 (8 ounce) whole trout
• salt

Steps:

• Cook and stir onions and pepper in butter until tender.
• Removed from heat and add gread crumbs, parsley, lemon juice and basil.
• Rub cavities of trout with salt then stuff each with approx 1/4 cup of stuffing.
• Place fish in baking dish
• Cook uncovered in 350 degree oven until fish flakes easily. approximately 30 - 35 minutes.
• Garnish with cherry tomatoes and parsley if desired.

SEAFOOD-STUFFED RAINBOW TROUT

Ingredients:

• 4 tablespoons butter, melted, divided
• 1 tablespoon lemon juice
• 2 pan-dressed trout (about 12 ounces each)
• 1/4 teaspoon pepper
• 1/4 cup cooked long grain rice
• 2 bacon strips, cooked and crumbled
• 2 tablespoons chopped onion
• 2 tablespoons diced sweet red pepper
• 15 frozen cooked salad shrimp, thawed
• 4 sea scallops, diced
• 1 tablespoon canola oil
• 1 to 2 medium lemons, thinly sliced

Steps:

• Combine 2 tablespoons butter and the lemon juice; drizzle over trout cavities. Sprinkle with pepper; set aside. , 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. , 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.

SAVORY CORNBREAD STUFFING

Ingredients:

• 1 cup yellow cornmeal, preferably organic stone ground
• 1/2 cup all purpose flour or whole wheat flour
• 3/4 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 2 eggs
• 1 cup plain low-fat yogurt or buttermilk
• 1/2 cup milk
• 1 tablespoon mild honey
• 2 to 3 tablespoons unsalted butter (to taste)
• 2 tablespoons extra virgin olive oil, or 1 tablespoon each olive oil and unsalted butter
• 1 large onion, finely chopped
• Salt to taste
• 4 stalks celery, cut in small dice
• 4 garlic cloves, minced
• 2 teaspoons rubbed sage, or 2 tablespoons chopped fresh sage
• 1 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried thyme
• 1/2 cup finely chopped flat-leaf parsley
• Freshly ground pepper
• A double batch of cornbread (see above), crumbled you can do this in a food processor fitted with the steel blade
• 1/2 cup milk, or as necessary, for moistening
• 4 tablespoons unsalted butter if baking separately

Steps:

• Preheat the oven to 400 degrees. Place a 9-inch cast iron skillet, a heavy 2-quart baking dish or a heavy 9-inch square baking pan in the oven while you prepare the batter.
• Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir the mixture with a spoon or whisk to amalgamate. In a separate bowl, beat together the eggs, yogurt (or buttermilk), milk and honey. Whisk the cornmeal mixture into the liquid mixture. Do not overwork the batter.
• Remove the pan from the oven, and add the butter to the pan. Swirl the pan so that the butter melts quickly before it gets too brown, then quickly whisk the butter into the batter. Brush the sides of the pan with any butter remaining in the pan.
• Quickly scrape all of the batter into the hot pan, and place in the oven. Bake 35 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean. It will be quite brown on the edges. Allow the bread to cool in the pan, or serve warm.
• Heat the olive oil (or oil and butter) over medium heat in a large, heavy, nonstick skillet, and add the onion. Cook, stirring often, until it begins to soften, about three minutes, and add 1/2 teaspoon salt and the celery. Cook together for another few minutes, until the onion is tender. Add the garlic, and stir together for 30 seconds to a minute, until fragrant. Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt. Moisten as desired with milk.
• Stuff the cavity of the turkey, or transfer to a buttered or oiled 2-quart baking dish. Dot with butter. Cover with aluminum foil, and heat through in a 325-degree oven for 30 minutes.