Chorizo-Stuffed Trout

recipe
When shopping for this dish, be sure to pick up Mexican chorizo, which is made from fresh pork (as opposed to Spanish chorizo, which uses smoked pork).
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Yield:

10 servings (serving size: 1 whole trout and 1 lemon wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 201
Caloriesfromfat 35 %
Fat 7.8 g
Satfat 2.3 g
Monofat 2.7 g
Polyfat 1.4 g
Protein 23.5 g
Carbohydrate 8.5 g
Fiber 0.8 g
Cholesterol 105 mg
Iron 1.1 mg
Sodium 459 mg
Calcium 44 mg

Ingredients

4 (1-ounce) slices white bread
1 teaspoon canola oil
2 1/2 cups finely chopped mushrooms (about 8 ounces)
3/4 cup finely chopped shallots
4 garlic cloves, minced
2 1/2 ounces Mexican chorizo
1/3 cup finely chopped cilantro
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper
10 (6-ounce) dressed whole trout
Cooking spray
10 lemon wedges

Preparation

1. Position one oven rack in the middle of oven and another oven rack on the bottom level of oven. Preheat oven to 450°.

2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 2 cups.

3. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and next 3 ingredients (through chorizo) to pan; sauté 5 minutes or until mushrooms are tender. Remove from heat. Stir in breadcrumbs, cilantro, and 1/2 teaspoon salt.

4. Sprinkle remaining 1/2 teaspoon salt and pepper evenly inside of fish. Spoon 1/4 cup mushroom mixture inside each fish. Place fish on 2 jelly-roll pans coated with cooking spray. Place pans on middle and bottom oven racks. Bake at 450° for 15 minutes. Rotate pans on racks; bake an additional 10 minutes or until fish flakes easily with a fork or desired degree of doneness. Serve with lemon wedges.

Note:

Lorrie Hulston Corvin,

December 2008
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