Serves: 2
Total Calories: 882
Preheat oven to 400°. Lightly grease a 10 x 6 x 2-inch baking dish.
Rinse fish under cold water, remove head if desired pat cavity and outside dry with paper towels set aside.
Rinse and drain crab meat or shrimp pat dry. Remove any pieces of shell. Place seafood in a small bowl. Stir in stuffing mix, sour cream, 1/8 teaspoon salt and 1/8 teaspoon pepper until blended set aside.
Brush both sides of trout with butter. Place trout in baking dish. Lightly sprinkle cavity with salt and pepper. Spoon stuffing loosely into cavity. Wrap any remaining stuffing in foil and place next to trout in dish. Cover dish loosely with foil.
Bake for 20 minutes or until trout flakes easily with a fork (do not overbake). Transfer to a warm serving platter. Remove stuffing from trout and place on plates. Remove bones before serving.
Serve with steamed broccoli and buttered carrots.
This Seafood-Stuffed Trout recipe is from the Cooking On The Run Cookbook. Download this Cookbook today.
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