Experience El Dorado - FRESH TROUT RECIPES – COOKING OVER THE CAMPFIRE OR IN THE KITCHEN

FRESH TROUT RECIPES – COOKING OVER THE CAMPFIRE OR IN THE KITCHEN
FROM RALEY’S AND BEL AIR
AUGUST 2009

Cajun Spiced Trout with Red Beans and Rice

http://www.raleys.com/www/apps/recipes/recipe.jsp?recipeid=30632
Try making this dish in foil over the campfire on your next camping trip!

Ingredients

1 tbsp. flour  
Reynolds oven bag  
4 small rainbow trout, heads removed  
3 tbsp. butter, softened  
1 tbsp. McCormick Cajun Seasoning  
8 lemon slices  
1 (8-oz.) package Mahatma Red Beans and Rice  Mix

Directions:

Prep time: 5 minutes  Cook time: 25 minutes   
Preheat oven to 350°F. Place flour in oven bag; shake well and place bag on a flat baking sheet. Rinse fish and pat dry, inside and out. In a small bowl, stir together butter and Cajun seasoning. Spread about 1/2 tbsp. inside each fish, then insert 2 lemon slices inside each. Place fish in oven bag; close bag with plastic ties. Bake for 25 minutes or until internal temperature of fish reaches 150°F. Meanwhile, prepare red beans and rice according to package directions. Carefully remove fish from oven bag; serve fish and juices over cooked red beans and rice. Makes 4 servings.  

Nutritional Information:

540 calories, 48 g protein, 18 g total fat (8 g sat.), 46 g carbohydrate, 5 g fiber, 220 mg cholesterol, 950 mg sodium, 12 points

Trout With Apple And Almond Stuffing

http://www.raleys.com/www/apps/recipes/recipe.jsp?recipeid=10766

Ingredients

3 to 4 whole cleaned trout  
2 tbsp. butter  
1/2 cup peeled, chopped green apple  
1/4 cup each: chopped onion, red or green  bell pepper and  celery  
1 (14.5-oz.) can low-sodium chicken broth  
4 cups seasoned country style stuffing cubes  
1 tbsp. snipped fresh rosemary or 1 tsp.  dried  
1/4 cup sliced almonds, toasted  
Salt and pepper to taste  
Fresh lemon slices

Directions:

Rinse trout and pat dry; place in a buttered 13-by-9-inch baking dish; set aside. Melt butter in a large skillet; sauté apple, onion, pepper and celery over low heat until very soft, about 10 minutes. Add broth, stuffing cubes and rosemary; stir until broth is absorbed by stuffing cubes. Stir in almonds. Spoon stuffing inside trout; surround fish with any remaining stuffing. Bake at 350°F 20 to 25 minutes or until trout reaches an internal temperature of 150°F and flakes easily when tested with a fork. Cook time will vary with the thickness of the fish. Check for doneness partway through cooking so fish does not overcook. Serve with lemon slices. Makes 4 to 6 servings.

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