|Wild rice||4 Ounce|
|Continental boned rainbow trout||36 Ounce (6 Trout, 6 Ounce Each)|
|White pepper||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|
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.