Herbed Vegetable Stuffing
|Whole dressed rainbow trout||4 (Use Fresh Or Frozen, Can Use Any Kind Of Trout)|
|Clam juice/Chicken broth||1 Cup (16 tbs)|
|Minced onion||2 Tablespoon|
|Cooking oil||1 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Steamed julienne vegetables||3 Cup (48 tbs) (Use Any Combination Of Carrots, Green Beans, Celery, Turnips, Zucchini)|
|Chopped parsley||1 Tablespoon|
Thaw or bone trout as needed. (To bone, slit along entire length of backbone with sharp knife.
Gently lift away top fillet, including bones and tail.
Use knife to separate head from bottom fillet.Flip top fillet over, skin-side-down, lift away bone structure.)
Combine clam juice, onion, oil, Worcestershire sauce, and seasonings in saucepan.
Boil liquid rapidly about 5 minutes, reducing to 1/2 cup.
Place opened fish, skin-side-down, on well-oiled broiler rack; brush with sauce.
Broil 3 inches from heat about 5 minutes; brush with sauce once or twice while broiling.
Carefully lift trout from broiler; center on warm platter.
Surround with vegetables.