Roasted Rainbow Trout With Rock Shrimp And Stuffing

Recipe Ingredients

3 tablespoons	45ml	Chopped fresh sage
1/4 cup	49g / 1.7oz	Unsalted butter - room temperature
		Juice of 1 lemon
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Paprika
3		Scallions - finelychopped
1/2 cup	73g / 2.6oz	Dry bread crumbs
1/4 cup	59ml	Pine nuts
2		Fresh jalapeno peppers - seeded, diced
1		Garlic clove - finely chopped
1 tablespoon	15ml	Toasted, ground coriander seed
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Butterflied rainbow trout - skin on, bones
		Removed (ask your fish dealer to do this
		For you)
		Olive oil
1/2 lb	227g / 8oz	Cleaned and shelled rock shrimp

Recipe 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.

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

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