| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Fish (fresh, Main dish, Trout | 4 | Servings | |
INGREDIENTS
| 3 | T | Chopped fresh sage |
| 1/4 | c | Unsalted butter, room |
| temperature | ||
| Juice of 1 lemon | ||
| 1/2 | t | Salt |
| 1/2 | t | Freshly-ground black pepper |
| 1/2 | t | Paprika |
| 3 | Scallions, finelychopped | |
| 1/2 | c | Dry bread crumbs |
| 1/4 | c | Pine nuts |
| 2 | Fresh jalapeno peppers | |
| seeded diced | ||
| 1 | Garlic clove, finely chopped | |
| 1 | T | Toasted, ground coriander |
| seed | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 4 | Whole Butterflied rainbow | |
| trout skin on bones | ||
| Removed, ask your fish | ||
| dealer to do this | ||
| For you), For you | ||
| Olive oil | ||
| 1/2 | lb | Cleaned and shelled rock |
| shrimp |
INSTRUCTIONS
Well in advance of cooking the fish, prepare the stuffing. Combine the sage, softened butter, lemon juice, spice and seasonings, bread crumbs, pine nuts, jalapenos, garlic and coriander in the bowl of a food processor, pulsing to combine well. Remove and place in a bowl. Keep refrigerated until ready to use. Preheat the oven to 425 degrees. Season the trout with salt and pepper and rub the trout with olive oil. Divide the stuffing between the 4 fish evenly and spread an even layer inside the cavity of the fish. Divide the shrimp in the same way and add the shrimp in a layer in top of the herb butter. Close the fish to seal in the stuffing. Lay the fish on an oiled rack and set in a roasting pan. Place the fish in the oven and roast for 12 minutes on each side. Remove and serve immediately. This recipe yields 4 servings. Comments: The original recipe title as listed is "Roasted Rainbow Trout With Rock Shrimp And Sage Butter Stuffing". Recipe Source: MICHAEL'S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B05 broadcast 05-18-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-18-1997 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l. Posted to MM-Recipes Digest V4 #3 by "Phillip Waters" <muddy@ibm.net> on Jan 9, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 2054
Calories From Fat: 886
Total Fat: 99.3g
Cholesterol: 790mg
Sodium: 2224.5mg
Potassium: 2290.9mg
Carbohydrates: 51g
Fiber: 1.9g
Sugar: 1.8g
Protein: 227.4g