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Crab-Stuffed Trout Recipe

Crab-Stuffed Trout Recipe - 2 servings


2 6-ounce trout, heads and tails removed

2 teaspoons olive oil

1 small onion, thinly sliced

1/4 pound crabmeat

1/4 pound fresh mushrooms, sliced

Juice f 1/2 lemon

3 tablespoons dry vermouth

2 fresh lemons

1 bunch fresh parsley for garnish


Rub trout inside and out with olive oil. Arrange in a 9 x 13 x 2-inch baking dish, stuff cavity with onion, crab and mushrooms. Combine lemon juice and vermouth, pour over fish both inside and outside. Cover baking dish with aluminum foil. Bake at 400oF for 20 minutes, or until skin pulls easily away from fish. Baste frequently during cooking. Serve with plenty of fresh lemon, garnish with parsley.

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