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4 whole Boneless Trout Salt and Pepper, to taste
4 slices Bacon, chopped 1/2 cup Breadcrumbs
1/2 cup chopped Scallions 1 Tbsp. chopped fresh Parsley
1/4 cup diced Celery grated Rind of one Lemon
1 Egg, beaten Non-stick Cooking Spray
8 ounces Backfin Crabmeat
Pre-heat oven to 375F. In a large skillet, cook bacon until crisp. Drain on paper towels. Cook the scallions and celery in the remaining fat until softened. In a small bowl, combine the vegetables, lemon rind, parsley, crumbs, salt and pepper. Fold in the crabmeat and bacon and bind with the egg. Open each fish like a book, skin side down, and spread the stuffing over one half. Fold over the other half and press down gently. Spray the bottom of a baking dish and add the fish. Bake until the fish is cooked, 25-30 minutes. Carefully transfer the fish to warmed serving plates and serve immediately.
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