Herb Stuffed Trout With Orange And Onion Recipes

Steps:

• Preheat oven to 350 degrees.
• Score each trout (slash diagonally) 3 times.
• Sprinkle trout lightly with salt and pepper.
• 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.
• Mix butter, paprika, cognac and orange juice.
• Spoon over trout.
• Bake for 20-25 minutes until trout are lightly browned.
• Garnish with sprigs of the same herbs used to stuff trout.

Steps:

• Preheat the oven to 425°F.
• Heat the olive oil in a large nonreactive saucepan. Stir in the mushrooms, peppers, jalapeño, onion, and celery, if using.
• Cook for 2 to 3 minutes over medium-high heat, stirring frequently.
• Remove from the heat and cool for 15 minutes.
• Season with salt and pepper to taste.
• Stir in the crabmeat. Set the mixture aside.
• Fan open the trout and sprinkle with the Old Bay Seasoning.
• Loosely pack the cavities of the fish with the vegetable-and crabmeat mixture. Place in a large baking dish and bake for 12 to 15 minutes, or until cooked through. The fish will expand, displaying the stuffing.
• Remove the trout from the pan and squeeze a lemon into the pan juices. Pour over the fish. Garnish with chopped parsley before serving.

Steps:

• Preheat oven to 375 degrees. Dry the trout inside and out with paper towels.
• In a bowl, mix together the bread crumbs, tarragon, chives and parsley. Season and stuff into the trout cavities. Secure closed with toothpicks and place in a greased flame-proof baking dish.
• Brush with olive oil and bake for 10 minutes. Remove to a warm serving platter. Pour to a warm serving platter. Pour the wine into the baking dish and bring to boil over high heat. Scrape up the cooking juices and pour over the fish. Garnish with tarragon and serve