Rainbow Trout With Walnut Herb Stuffing
|Minced shallots||2 Tablespoon|
|Scallions||2 , sliced diagonally|
|Fish stock||1 Tablespoon (Sausalito Brand)|
|Chopped celery||1⁄2 Cup (8 tbs) (With Leaves)|
|Watercress leaves||1⁄4 Cup (4 tbs), chopped|
|Minced dill/1/2 teaspoon dried dill||1 Tablespoon|
|Whole wheat bread crumbs||1 Cup (16 tbs)|
|Walnuts||3 Tablespoon, minced|
|Tamari soy sauce/Soy sauce||2 Teaspoon|
|Rainbow trout||2 Pound, scaled and gutted orange slices (4 Pieces, 1/2 Pound Each)|
|Watercress sprigs||3 (For Garnishing)|
Place the shallots and scallions in a medium-size skillet with the stock.
Cook over low to medium heat until the scallions are wilted.
Stir in the celery and add the water.
Cover and steam for 1 to 2 minutes, then stir in the watercress.
Remove from the heat when the watercress is wilted.
In a medium-size bowl, combine the dill, bread crumbs, walnuts, and celery mixture.
Sprinkle with the tamari and toss lightly.
If you prefer to serve the fish with heads and tails on, stuff each fish with one-fourth of the filling.
Place each fish on a lightly oiled piece of aluminum foil or kitchen parchment and fold over the ends to protect the head and tail from scorching.
Arrange some orange slices over the exposed middle section of each fish to prevent drying out in the oven.
Bake at 350° just until the fish is opaque and cooked through, about 15 to 20 minutes.
Carefully remove the fish to a serving platter, remove the orange slices, and garnish with watercress, if desired.
Serving size: Complete recipe
Calories 1905 Calories from Fat 803
% Daily Value*
Total Fat 91 g140.5%
Saturated Fat 13.3 g66.3%
Trans Fat 0 g
Cholesterol 526.3 mg175.4%
Sodium 1195.5 mg49.8%
Total Carbohydrates 59 g19.8%
Dietary Fiber 11.2 g45%
Sugars 3.2 g
Protein 208 g416.5%
Vitamin A 61.6% Vitamin C 56.9%
Calcium 54.2% Iron 95%
*Based on a 2000 Calorie diet