| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Main dishes, Fish, Trout |
4 |
Servings |
INGREDIENTS
| 4 |
|
North Carolina grown whole trout; (about 12 oz. each), cleaned |
|
|
Salt and ground black pepper to taste |
| 1/4 |
c |
Margarine or butter |
| 1/2 |
c |
Sliced fresh mushrooms |
| 1/4 |
c |
Chopped celery |
| 2 |
tb |
Chopped onion |
| 2 |
c |
(2 slices) soft bread cubes |
| 1/4 |
ts |
Thyme |
INSTRUCTIONS
Source: Michael G. Sooter
In a medium skillet, cook mushrooms, celery and onion in margarine until
tender. Stir in bread cubes, thyme, salt and pepper. Remove from heat and
set aside. Season each fish cavity with salt and pepper. Spoon 1/2 cup
bread mixture into cavity of each fish. Securely close cavities with
skewers or toothpicks to keep stuffing inside. Place on lightly greased
broiler pan. Broil 4 to 5 inches from heat source about 5 to 10 minutes on
each side or until fish flakes easily (don't overcook or fish will taste
like cardboard).
Posted to TNT Recipes Digest by "Michael G. Sooter" <msooter@llion.org> on
Feb 1, 1998
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