Corn Stuffed Trout
|Dressed trout||3 Pound (Fresh Or Frozen, 1 Piece)|
|Coarsely crumbled corn bread||1 Cup (16 tbs)|
|Soft bread crumbs||1 Cup (16 tbs) (1 1/2 Slices)|
|Corn||1⁄2 Cup (8 tbs), drained (Cooked Or Canned)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Finely chopped onion||2 Tablespoon|
|Finely chopped green pepper||1 Tablespoon|
|Ground sage||1⁄2 Teaspoon|
Thaw fish if frozen.
Melt butter in 13 x 9 x 2-inch baking dish at HIGH for 45 seconds.
Salt fish cavity; place in baking dish.
In bowl, combine corn bread, bread crumbs, corn, celery, onion, green pepper, salt, sage, and dash pepper.
Gradually add water to bread mixture, tossing to coat.
Stuff fish loosely with corn mixture.
Cook, covered, at MEDIUM HIGH (7) for 12 minutes.
Using 2 spatulas carefully turn fish over and give dish half turn.
Cook, covered, at MEDIUM HIGH (7) for 12 to 15 minutes or till done.