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Trout with spinach and mushroom stuffing

February 8, 2011
By Capt. DICK MAY, Catch 'em and Cook 'em

5 Tbsp. butter

2 cloves garlic, minced

1 sm. onion, finely chopped

1 c. mushrooms

1 (10 oz) pkg. frozen chopped spinach, thawed

and squeezed dry

1 c. bread crumbs

1/2 tsp. tarragon

1/4 tsp. thyme

Salt and pepper to taste

1 whole trout, about 3-1/2 lbs. or 2 whole

trout about 1-1/2 lbs. each, cleaned with head

and tail attached.

How to:

Preheat the oven to 350 degrees.

Grease a baking sheet.

In a large skillet over medium heat, melt three tablespoons of butter. Add the garlic, onion and mushrooms and saute for two minutes. Stir in the bread crumbs and seasonings and cook for two minutes.

Place the trout on the prepared baking sheet and spoon the stuffing into the cavity. Dot the fish with the remaining butter. bake, uncovered, for 40 minutes or until the fish flakes easily when tested with a fork.

Let stand for five minutes before serving.

Serves 4

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 283-3247 or Capt. Dick’s Florida Gulf Coast Seafood and Much More (cookbook) $11.50 plus $2.50 postage can be ordered by calling the number above or by mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.


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