Ingredients:
2 whole rainbow trout (1-1/2 lb. each), cleaned with tails and heads left on
6 oz. (3/4 of 8-oz. pkg.) Cream Cheese, softened
2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained
6 slices Bacon, cooked, drained and crumbled
1/2 cup chopped onions
1 medium red bell pepper, chopped
6 small green finger chili peppers, seeded, deveined and finely chopped
1/4 cup Zesty Italian Dressing
Make It:
PLACE metal rack in large foil-lined roasting pan. Place pan in oven while preheating oven to 400°F. Meanwhile, rinse fish; pat dry with paper towels. Set aside.
MIX cream cheese, spinach, bacon, onions, bell peppers and chili peppers until well blended. Spoon cream cheese mixture evenly into fish cavities, filling each cavity with about 1 cup of the cream cheese mixture. Gently press tops of fish to seal. Brush fish evenly with dressing, then place on hot rack in roasting pan. Pour 1 cup water into bottom of pan. Spray large sheet of aluminum foil with cooking spray; place, sprayed-side down, over fish.
BAKE 20 min. Remove foil; continue baking fish an additional 20 min. or until fish flakes easily with fork. Cut each trout into 4 pieces to serve.
Trout Recipe
This website is dedicated to recipes and cooking tips for wild game and fish. Feel free to post comments or suggestions or any recipes you wish to share (or email me at LittleJaysrecipes@live.com - you will get full credit). We will be adding new venison recipes, grouse recipes, rabbit, etc and different fish recipes, such as crappie, trout, catfish, and panfish as we progress. Thank you for visiting and if you enjoy this site please bookmark (add to your favorites). Thanks again and enjoy!
Sunday, May 8, 2011
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