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CATEGORY CUISINE TAG YIELD
Grains, Vegetables, Seafood Cklive17, Pdate 4 Servings

INGREDIENTS

=== SAGE BUTTER ===
3 T Chopped fresh sage
4 T Unsalted butter, softened to
Room temperature
1 Lemon -, abt 2 tbspns
Juice of
1/2 t Salt
1/2 t Freshly-ground black pepper
1/2 t Paprika
3 Scallions, finely chopped
=== STUFFING ===
1/2 c Dry bread crumbs
1/4 c Pine nuts
2 Fresh jalapeno peppers
seeded diced
1 Garlic clove, finely chopped
1 T Chili powder
Salt, to taste
Freshly-ground black pepper
to taste
2 T Vegetable oil
=== FISH ===
4 Butterflied rainbow trout
whole
Skin on, bones removed
ask your fish dealer to do
this for you
Vegetable oil
Salt, to taste
Freshly-ground black pepper
to taste

INSTRUCTIONS

Well in advance of cooking the fish, prepare the Sage Butter by
placing all the ingredients in the bowl of a food processor fitted
with a metal blade. Pulse to combine well. Using a rubber spatula,
heap the mixture onto a sheet of waxed paper and roll to form a
sausage shape. Twist the ends to enclose the butter. Set on a plate
and refrigerate at least 1 hour to harden enough so that it can be
sliced. When the butter is firm enough to slice, remove the paper
wrapping and cut it into 1/4-inch rounds, which will be used at the
final moment of cooking to season the fish. Keep refrigerated until
ready to use. Meanwhile, prepare the stuffing combining the bread
crumbs, pine nuts, jalapenos, garlic, chili powder and salt and  pepper
in a bowl. Drizzle the 2 tablespoons vegetable oil into this  mixture
and blend together lightly with a fork. Preheat the broiler.  Brush
both sides of the trout with vegetable oil. Season with salt  and
pepper and broil skin-side up to crisp the skin, a maximum of 2  to
minutes. Remove the fish from the broiler. Place the fish,  skin-side
down, in a roasting pan that has been lightly rubbed with  vegetable
oil. Sprinkle the stuffing mixture over the fish. Place the  fish in a
375 degree oven 6 to 7 minutes to finish cooking. When the  fish have
nearly finished baking, crumble several pieces of the  reserved Sage
Butter on each fillet so that, in the last moment of  cooking, the
butter will melt, seasoning the fish. This recipe yields  4 servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD  NETWORK
- (Show # CL-8693)  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  MAD-SQUAD@prodigy.net  05-08-1999  Per serving: 277 Calories
(kcal); 24g Total Fat; (74% calories from  fat); 4g Protein; 13g
Carbohydrate; 31mg Cholesterol; 406mg Sodium  Food Exchanges: 1
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4  1/2 Fat; 0 Other
Carbohydrates  Recipe by: Sara Moulton  Converted by MM_Buster v2.0n.

A Message from our Provider:

“WARNING: Exposure to the Son may prevent burning.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 459
Calories From Fat: 310
Total Fat: 35.4g
Cholesterol: 126.7mg
Sodium: 632.5mg
Potassium: 528.6mg
Carbohydrates: 14.8g
Fiber: 2.3g
Sugar: 2.2g
Protein: 22.2g


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