Sweet crabmeat fills these whole trout and helps keep the fillets moist under high broiler heat.
3 center-cut bacon slices, chopped
1/3 cup finely chopped onion
3 tablespoons finely chopped red bell pepper
3 tablespoons finely chopped carrot
2 teaspoons chopped fresh thyme
2 garlic cloves, minced
1 cup finely chopped mushrooms (about 4 ounces)
4 ounces lump crabmeat, drained and shell pieces removed
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 (8-ounce) dressed whole rainbow trout
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Lemon wedges (optional)
How to Make It
Preheat broiler to high.
Heat a large nonstick skillet over medium-high heat. Add bacon to pan; sauté 4 minutes. Add onion, bell pepper, carrot, thyme, and garlic; sauté 4 minutes. Stir in mushrooms; sauté 4 minutes. Place in a medium bowl; cool slightly. Stir in crabmeat, parsley, and juice.
Open trout flat as you would a book. Sprinkle trout evenly with salt and black pepper. Spoon about 1/4 cup mushroom mixture onto one side of each fish, and fold other side over to cover. Arrange fish on a foil-lined broiler pan coated with cooking spray. Broil 5 inches from heat for 5 minutes on each side or until desired degree of doneness. Serve with lemon wedges, if desired.
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Made this exactly as directed, except I substituted imitation crab for lump, which may have compromised the flavor slightly. Over all this was a very good recipe that wasn't hard to make at all. Will make again for sure!
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