Cornbread-Stuffed Spotted Trout

Recipe

• 4 spotted trout fillets
• 3 tablespoons butter
• ½ cup celery, chopped
• ¼ cup red bell pepper, chopped
• ¼ cup green onions, chopped, including tops
• ¼ teaspoon salt
• ¼ teaspoon black pepper, freshly ground
• ¼ cup chicken broth
• 1 cup crumbled cornbread
• ¼ cup toasted bread crumbs
• 3 ½ tablespoons butter, melted
• salt
• black pepper, freshly ground

Preheat the oven to 375° F.

In a small saucepan, melt 3 tablespoons of butter. Lightly sauté celery, red pepper and onions.  Stir in ¼ teaspoon salt and ¼ teaspoon black pepper.

In a large bowl, combine broth and 2 tablespoons of melted butter. Add vegetable mixture, crumbled cornbread and bread crumbs and gently mix.

Layout fillets on a work surface, skin sides up. Spoon stuffing onto fillets. Roll up each fillet and place seam side down on a parchment-lined baking sheet. Brush with 1 ½ tablespoons melted butter. Lightly salt and pepper. Bake at 375° F for about 10-12 minutes or until done. Cooking time will vary depending on the thickness of the fillets.

Contributed by Joyce Taylor MM2