Stuffed trout - KTTC Rochester, Austin, Mason City News, Weather and Sports

Stuffed trout


2 whole trout
2 cups of croutons
1/4 cup chopped bell pepper
1/4 cup chopped onion
1/4 chopped celery
1 tbsp. chopped garlic
1/4 cup melted butter
2 tsp parsley
1/2 tsp kosher salt
1/2 tsp white pepper
1/2 tsp paprika


1 pint cherry tomatoes
3 basil leaves
1 tbs garlic
1 tbs salt & pepper
Halve tomatoes, dice basil and mix all together


Use cleaned trout with all internal organs removed. Starting above head, make a cut on both sides of spine and remove so the two fillets are still attached by the head and tail

Rinse well and place in cooler

In skillet, melt butter and sauté peppers, onions, celery and garlic until tender. Add spices and croutons and toss together

Spread fillets apart and fill with mixture

Grill on 375 for 10-15 minutes until fish is cooked. Serve on plate and garnish with tomato basil garnish

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