Farm-raised rainbow trout are stuffed with crabmeat and vegetables in this popular chef's special from Legal's Bethesda, Maryland, restaurant. You can prepare the stuffing a few hours ahead of time and refrigerate it.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 425°F.
Step 2
Heat the olive oil in a large nonreactive saucepan. Stir in the mushrooms, peppers, jalapeño, onion, and celery, if using.
Step 3
Cook for 2 to 3 minutes over medium-high heat, stirring frequently.
Step 4
Remove from the heat and cool for 15 minutes.
Step 5
Season with salt and pepper to taste.
Step 6
Stir in the crabmeat. Set the mixture aside.
Step 7
Fan open the trout and sprinkle with the Old Bay Seasoning.
Step 8
Loosely pack the cavities of the fish with the vegetable-and crabmeat mixture. Place in a large baking dish and bake for 12 to 15 minutes, or until cooked through. The fish will expand, displaying the stuffing.
Step 9
Remove the trout from the pan and squeeze a lemon into the pan juices. Pour over the fish. Garnish with chopped parsley before serving.
