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A nice way to cook fresh trout or salmon stuffed with brown rice and vegetables. The best way to secure your fish is to set off early to your nearest favorite trout or salmon neighborhood and fish. This particular trout was great to have fresh this winter as the ice has been scarce and it has been too cold for the boat. We hit a lucky morning at a state park on 4 inches (I know, I know) of ice and at that magic 9 am hour caught three like this. Of course whole, drawn fish from the store may be used as well.
Ingredients (Per Fish)
- 1 Whole Drawn Trout of about 15 inches (Head and tail on, entrails out)
- 1/2 cup cooked brown rice
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup frozen peas.
- 1/8 cup chopped carrot
- 1/2 cup water
- EVO (Extra Virgin Olive Oil)
- Salt, pepper, garlic powder to taste.
Directions
- Saute onion, celery, carrot, and frozen peas using EVO in large sauce pan.
- Add butter and seasoning; saute until vegtables are soft but not browned.
- Stir in cooked rice.
- Remove from heat and let stand for 10 minutes.
- Fluff with fork.
- Prepare 11 x 9 shallow baking dish by adding small amount of EVO. You may need a larger baking dish or multiple dishes for more fishes.
- Lay fish flat, stuff body cavity full and mound a bit at the top and bottom. Add water to baking dish.
- Cover tightly with aluminum foil and bake at 350 F for about 20 minutes but more for more fish.
- Remove foil and bake 5 minutes more.
- Remove from oven and let stand 5 minutes.
- Skin, debone, and serve fish and the rice mix with spinach.
