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Trout Barnee

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Ingredients
  Wild rice 4 Ounce
  Continental boned rainbow trout 36 Ounce (6 Trout, 6 Ounce Each)
  Salt To Taste
  White pepper To Taste
  Paprika To Taste
  Tomato slices 6 Large
  Mushroom caps 6 Large
  King crab meat strips 12 Small
  Melted butter 1 Tablespoon
  Shredded lettuce 1⁄2 Cup (8 tbs)
  Macadamia nuts 1 Cup (16 tbs), whole or chopped
Directions

Cook rice as directed on package; drain.
Arrange uncooked trout in shallow well buttered pan.
Season trout lightly with salt, pepper and paprika.
Spoon cooked wild rice into opening of each trout; top each with a tomato slice and mushroom cap.
Arrange 2 thin strips of crab meat on each.
Brush lightly with melted butter.
Bake at 350 degrees until trout meat is white and juicy, about 20 minutes.
Serve plain or on shredded lettuce with a sauce made of macadamia nuts browned in 1/4 cup butter.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice, Fish

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