Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

Sweet crabmeat fills these whole trout and helps keep the fillets moist under high broiler heat.

David Bonom
Recipe by Cooking Light March 2011

Gallery

Quentin Bacon; Styling: Philippa Brathwaite

Recipe Summary

total:
35 mins
Yield:
4 servings (serving size: 1 stuffed trout)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

324 calories; fat 9.5g; saturated fat 2g; mono fat 2.6g; poly fat 2.9g; protein 53g; carbohydrates 4.2g; fiber 0.9g; cholesterol 163mg; iron 2.2mg; sodium 442mg; calcium 176mg.
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