Recipe: Rye-Stuffed Trout

Rye-Stuffed Trout
Source: Cleaning and Cooking Fish by Sylvia Bashline via Virginia Wildlife
Makes 4 servings

4 slices rye bread
1/3 cup chopped celery
2 tbsp chopped onion
1 tsp grated orange peel
1/4 cup margarine or butter
2 tbsp fresh orange juice
1/4 cup snipped parsley
1/4 cup coarsely chopped cashews or peanuts (I used pecans)
4 small drawn trout, about 1/2 lb each

Set oven to broil at 550 degrees.

Cut bread into 1/2inch cubes. Spread on baking sheet. Broil 5-6 inches from heat, stirring one or two times, until toasted, about 4 minutes. Set aside.

Set oven to bake at 375 degrees. Grease a 13x9 inch baking pan.

In a 1 1/2 quart saucepan, cook and stir celery, onion and orange peel in margarine over medium heat until tender, about 5 minutes. Stir in orange juice. Heat until bubbly. Stir in parsley and nuts. Add bread cubes; toss to coat. Remove from heat.

Place fish in prepared pan. Stuff with bread mixture. If desired, brush fish with 2 tablespoons melted margarine or butter before baking.

Bake until fish flakes easily at backbone, about 20 minutes.