Side Pannel
Herb Stuffed Trout with Orange And Onions - Reduced
Herb Stuffed Trout with Orange And Onions - Reduced
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fish
Ingredients List
- 2 lb Trout left whole; or
- 1 Whole fish per serving; see
- -note
- Salt and black pepper
- 2 tb Minced fresh parsley
- 2 tb Minced fresh tarragon
- 2 tb Minced fresh thyme
- 4 Thin onion slices; cut in
- -half
- 4 Thin orange slices; cut in
- -half
- 1 tb Olive oil
- 1 ts Paprika
- 2 tb Cognac; or dry white wine
- 1 Orange; juiced
- Fresh herbs; for garnish
Directions
Note: Buy whole trout 8-oz each, with head and fins; cleaned (boned and
scaled).
1. Preheat oven to 350F degrees. Score each trout (slash diagonally) 3
times. Sprinkle trout lightly with salt and pepper.
2. In a small bowl, combine herbs and use the mixture to stuff the slashes
in the trout. Place the trout side-by-side in a buttered shallow baking
pan. Top each fish with 4 alternating half slices of onion and orange.
3. Mix oil, paprika, cognac and orange juice. Spoon over trout. (Original
recipe did not use oil. It called for melted butter: 2 tablespoons per
serving.)
4. Bake for 20 to 25 minutes until trout are lightly browned. Garnish with
sprigs of the same herbs used to stuff trout. Serve.
ESTIMATING 12% waste per fish or 14 ounces edible fish: per serving 312
cals, 9g fat, 27% cff. - pat
Serving ideas: twice baked potato with cheddar, colorful assortment of
steamed vegetables: patty pan squash, carrots, cherry tomatoes, cauliflower
and broccoli florets.
scaled).
1. Preheat oven to 350F degrees. Score each trout (slash diagonally) 3
times. Sprinkle trout lightly with salt and pepper.
2. In a small bowl, combine herbs and use the mixture to stuff the slashes
in the trout. Place the trout side-by-side in a buttered shallow baking
pan. Top each fish with 4 alternating half slices of onion and orange.
3. Mix oil, paprika, cognac and orange juice. Spoon over trout. (Original
recipe did not use oil. It called for melted butter: 2 tablespoons per
serving.)
4. Bake for 20 to 25 minutes until trout are lightly browned. Garnish with
sprigs of the same herbs used to stuff trout. Serve.
ESTIMATING 12% waste per fish or 14 ounces edible fish: per serving 312
cals, 9g fat, 27% cff. - pat
Serving ideas: twice baked potato with cheddar, colorful assortment of
steamed vegetables: patty pan squash, carrots, cherry tomatoes, cauliflower
and broccoli florets.
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