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Herb Stuffed Trout with Orange And Onions

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CATEGORY CUISINE TAG YIELD
Seafood California Fish, Untried, Main course 4 servings

INGREDIENTS

4 Whole trout; about 8-oz each, cleaned
Salt and black pepper
2 tb Minced fresh parsley
2 tb Minced fresh tarragon
2 tb Minced fresh thyme
4 Thin onion slices; cut in half
4 Thin orange slices; cut in half
1/2 c Butter; melted
1 ts Paprika
2 tb Cognac; or dry white wine
1 Orange; juiced
Fresh herbs; for garnish

INSTRUCTIONS

1. 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 butter, paprika, cognac
and orange juice. Spoon over trout.
2. Bake for 20 to 25 minutes until trout are lightly browned. Garnish with
sprigs of the same herbs used to stuff trout. Serve.
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
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Feb 22,
1999, converted by MM_Buster v2.0l.

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