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Herbed Vegetable Stuffing

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Try this delicious version of Vegetable Stuffing. I am sure, once you taste this Vegetable Stuffing, you'll always love to prepare it for your friends and family!
  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
  Salt 1⁄4 Teaspoon
  Oregano 1⁄8 Teaspoon
  Thyme 1⁄8 Teaspoon
  Pepper 1⁄8 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.

Recipe Summary

Side Dish

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Herbed Vegetable Stuffing Recipe