{"id":9015,"date":"2020-01-30T10:00:49","date_gmt":"2020-01-30T15:00:49","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=9015"},"modified":"2023-12-19T09:49:45","modified_gmt":"2023-12-19T14:49:45","slug":"trout-with-almond-rice-stuffing","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/trout-with-almond-rice-stuffing\/","title":{"rendered":"Spotted Trout with Almond-Rice Stuffing"},"content":{"rendered":"\n\n\n\n\n
Preheat the oven to 375\u00b0 F.<\/p>\n\n\n\n
Melt 2 tablespoons butter in a medium pan. Saut\u00e9 celery, onions and almonds just until vegetables are tender. Remove from heat. Add thyme, \u00bc teaspoon salt, \u00bc teaspoon pepper and rice. Mix well.<\/p>\n\n\n\n
Layout fillets on a work surface, skin side up. Spoon stuffing onto fillets. Roll up each fillet and place seam side down on a parchment-lined baking sheet. Brush with 1 \u00bd tablespoons melted butter. Lightly salt and pepper. Bake for about 10 to 12 minutes or until done. Cooking time will vary depending on the thickness of the fillets.<\/p>\n\n\n\n