Herb Stuffed Trout With Orange And Onions – Reduced

CATEGORY	CUISINE	TAG	YIELD
Seafood	California	Fish, Untried	4	Servings

INGREDIENTS

2	lb	Trout left whole, or
1		Whole fish per serving, see
		note
		Salt and black pepper
2	T	Minced fresh parsley
2	T	Minced fresh tarragon
2	T	Minced fresh thyme
4		Thin onion slices, cut in
		half
4		Thin orange slices, cut in
		half
1	T	Olive oil
1	t	Paprika
2	T	Cognac, or dry white wine
1		Orange, juiced
		Fresh herbs, for garnish

INSTRUCTIONS

Note: Buy whole trout 8-oz each, with head and fins; cleaned (boned
and scaled).  Preheat oven to 350F degrees. Score each trout (slash
diagonally) 3  times. Sprinkle trout lightly with salt and pepper. In a
small bowl,  combine herbs and use the mixture to stuff the slashes in
the trout.  Place the trout side-by-side in a buttered shallow baking
pan. Top  each fish with 4 alternating half slices of onion and orange.
Mix  oil, paprika, cognac and orange juice. Spoon over trout. (Original
recipe did not use oil. It called for melted butter: 2 tablespoons  per
serving.) Bake for 20 to 25 minutes until trout are lightly  browned.
Garnish with sprigs of the same herbs used to stuff trout.  Serve.
ESTIMATING 12% waste per fish or 14 ounces edible fish: per serving
312 cals, 9g fat, 27% cff. - pat  Serving ideas: twice baked potato
with cheddar, colorful assortment of  steamed vegetables: patty pan
squash, carrots, cherry tomatoes,  cauliflower and broccoli florets.
Recipe by: Junior League of Pasadena, Inc, California Sizzles (Edited)
Posted to EAT-LF Digest by PatHanneman <[email protected]> on Mar
02, 1999, converted by MM_Buster v2.0l.

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