Trout with Pecan Rice Stuffing
Clear Springs
3/4 cup black and mahogany
rice or gourmet
wild rice blend
1/2 cup diced crimini
mushrooms
1/3 cup finely chopped
toasted pecans
1 tablespoon half-and-half
Sea salt
4 Clear Springs*
dressed trout
2 medium vine-ripened
tomatoes, sliced
1/2 cup shredded
Asiago cheese
Prepare rice according to package directions. Stir in
mushrooms, pecans, half-and-half and salt to taste.
Preheat oven to 375°F.
Stuff trout with the rice mixture and place in an oiled
baking pan.
Top with lightly salted sliced tomatoes and
shredded cheese.
Bake for 20-25 minutes, or until the internal
temperature is 140°F. Makes 4 servings.
Tip: Serve with asparagus.
Brands may vary by region; substitute a similar product.
Zesty Italian-Marinated
Baked Rainbow Trout
Idaho Trout Company
4 Idaho Trout* whole
dressed rainbow trout
Zesty Italian salad dressing
Salt and pepper
Lemon pepper
Italian seasoning salt
(optional)
Garlic salt (optional)
1 medium yellow or white
onion, sliced (optional)
2 tablespoons butter or
margarine, melted
Marinate trout in Italian dressing in the refrigerator
overnight.
Preheat oven to 350°F.
Place trout in a well-greased shallow baking dish;
discard the marinade. Season trout cavities with salt,
pepper, lemon pepper, Italian seasoning salt and
garlic salt to taste. Fill the cavities partially with onions.
Drizzle melted butter over the fish.
Cover the dish with aluminum foil and bake for 20
minutes. Remove the foil and bake until the fish
flakes easily with a fork. Allow 5-6 minutes for each
half inch of thickness. Makes 4 servings.
Brands may vary by region; substitute a similar product.
