Best 4 Trout Stuffed Red Potatoes Recipes
Feast your taste buds on a delectable journey with our Trout Stuffed Red Potatoes, a harmonious blend of flavors and textures that will tantalize your senses. Picture perfect roasted red potatoes, crispy on the outside and fluffy within, generously stuffed with tender, flaky trout fillets. This culinary masterpiece is a symphony of flavors, where the natural sweetness of the trout complements the earthy notes of the potatoes, while a medley of herbs and spices adds a touch of aromatic magic.
But that's not all! Our article unveils a treasure trove of additional recipes, each a testament to the versatility of trout and red potatoes. Discover the vibrant flavors of our Trout and Red Potato Curry, where succulent trout morsels and tender potato cubes dance in a creamy coconut broth infused with aromatic Indian spices. Embark on a Mediterranean adventure with our Trout and Red Potato Skewers, where skewers adorned with trout, potatoes, and vibrant vegetables are grilled to perfection, capturing the essence of a sun-kissed summer.
For those who love a classic, our Trout and Red Potato Casserole is a comforting delight, featuring layers of tender trout, thinly sliced potatoes, and a creamy cheese sauce, all baked to golden perfection. And for a quick and easy weeknight meal, our Trout and Red Potato Sheet Pan Dinner is your go-to recipe. Simply toss trout fillets, red potatoes, and your favorite vegetables with olive oil, herbs, and spices, then roast until tender and flavorful.
Whether you're seeking an impressive dish for a special occasion or a comforting meal for a cozy night in, our Trout Stuffed Red Potatoes and its accompanying recipes are sure to satisfy your cravings. Prepare to embark on a culinary journey that celebrates the harmonious union of trout and red potatoes, a match made in culinary heaven.
STUFFED BAKED TROUT
A delicious and savory stuffing to enhance the wonderful flavor of fresh trout. Serve with a nice side of fresh green beans and warm soda bread, makes a wonderful meal.
Provided by Thymestudio
Categories Trout
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook and stir onions and pepper in butter until tender.
- Removed from heat and add gread crumbs, parsley, lemon juice and basil.
- Rub cavities of trout with salt then stuff each with approx 1/4 cup of stuffing.
- Place fish in baking dish
- Cook uncovered in 350 degree oven until fish flakes easily. approximately 30 - 35 minutes.
- Garnish with cherry tomatoes and parsley if desired.
STUFFED RAINBOW TROUT
This is an absolutely wonderful dish for trout! I used trout fillet instead of the whole trout and it is easy, flavorful and makes a beautiful presentation. Definitely a company worth recipe!
Provided by Bev I Am
Categories Trout
Time 1h29m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Melt butter in a large skillet over medium heat; add onion and celery, and cook, stirring constantly, until tender.
- Remove from heat, stir in parsley and next 4 ingredients.
- Add bread cubes; toss gently.
- Combine egg and white wine; stir into bread mixture.
- Spread evenly into 11- x 7- x1 ½" baking dish; set aside.
- Rinse trout; pat dry.
- Sprinkle inside of fish evenly with ½ tsp salt.
- Combine lemon juice and soy sauce; brush inside of fish, reserving remaining lemon juice mixture.
- Dredge fish in flour.
- Place over stuffing, overlapping slightly.
- Drizzle with reserved lemon juice mixture.
- Place bacon over trout.
- Cover and bake at 350* for 45 minutes.
- Uncover and bake an additional 15 minutes.
STUFFED TROUT
Steps:
- Preheat the oven to 425°F.
- Heat the olive oil in a large nonreactive saucepan. Stir in the mushrooms, peppers, jalapeño, onion, and celery, if using.
- Cook for 2 to 3 minutes over medium-high heat, stirring frequently.
- Remove from the heat and cool for 15 minutes.
- Season with salt and pepper to taste.
- Stir in the crabmeat. Set the mixture aside.
- Fan open the trout and sprinkle with the Old Bay Seasoning.
- Loosely pack the cavities of the fish with the vegetable-and crabmeat mixture. Place in a large baking dish and bake for 12 to 15 minutes, or until cooked through. The fish will expand, displaying the stuffing.
- Remove the trout from the pan and squeeze a lemon into the pan juices. Pour over the fish. Garnish with chopped parsley before serving.
STUFFED BABY RED POTATOES
This recipe just says "party!" The ingredients are basic, but the finished appetizer looks like you worked a lot harder than you did. -Carol Bess White, Portland, Oregon
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level if necessary.), In a large bowl, mash the potato tops and pulp with butter. Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes. Stir in the sour cream, egg, salt and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika., Place in an ungreased 15x10x1-in. baking pan. Bake at 375° until a thermometer reads 160°, 12-18 minutes.
Nutrition Facts : Calories 82 calories, Fat 4g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 135mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
Tips:
- Choose the right potatoes: For this recipe, it's best to use medium-sized red potatoes that are firm and have smooth skin. Avoid potatoes that are bruised or have blemishes.
- Cook the potatoes until they are tender: To ensure that the potatoes are cooked through, boil them in salted water until they are fork-tender. This will take about 15-20 minutes.
- Scoop out the potato flesh carefully: Once the potatoes are cooked, let them cool slightly before scooping out the flesh. Be careful not to scoop too close to the skin, as this can cause the potatoes to break apart.
- Don't overstuff the potatoes: When filling the potatoes with the trout mixture, don't overstuff them, as this can make them difficult to close and may cause them to break apart during baking.
- Bake the potatoes until they are golden brown: Bake the stuffed potatoes in a preheated oven until they are golden brown and crispy. This will take about 20-25 minutes.
Conclusion:
This Trout Stuffed Red Potatoes recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The combination of flaky trout, creamy potatoes, and flavorful herbs and spices creates a dish that is both satisfying and memorable. Whether you're a fan of trout or simply looking for a new and exciting way to prepare potatoes, this recipe is sure to please.
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