| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Seafood |
|
Cklive17, Pdate |
4 |
servings |
INGREDIENTS
|
|
=== SAGE BUTTER === |
| 3 |
tb |
Chopped fresh sage |
| 4 |
tb |
Unsalted butter; softened to |
|
|
Room temperature |
| 1 |
|
Lemon -; (abt 2 tbspns) , |
|
|
; Juice of |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly-ground black pepper |
| 1/2 |
ts |
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 |
tb |
Chili powder |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
tb |
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
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