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Mariner's Menu

Cornbread-Stuffed Spotted Trout


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

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 to 12 minutes or until done. Cooking time will vary depending on the thickness of the fillets.

Contributed by Joyce Taylor MM2