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Corn-stuffed trout

Contributed By: Christina | See all of Christina's recipes
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Active Time:  25 Minutes
Total Time:  30 Minutes
  2 Servings
An elegant dish for a special occasion or a great dinner for any night of the week!
RECIPE INGREDIENTS
½ small onion or 1 shallot, minced
1 small clove garlic, minced
1/2 tsp finely chopped fresh sage
Kernels removed from one ear of corn
¼ tsp freshly ground black pepper
¼ cup chopped macadamia nuts, pan-roasted
2 TBS bread crumbs
2 dressed whole trout
1 TBS and 1 tsp olive oil
5 TBS butter
¼ cup dry white wine
1 TBS lemon or lime juice
Salt and pepper
DIRECTIONS
In a skillet, cook onion and garlic in 2 TBS butter and 1 tsp olive oil about 3 minutes or until tender but not brown.


Add sage, corn kernels (reserving a few for garnish) and black pepper and stir. Continue cooking for another 3 minutes.


Remove from heat, add the chopped macadamia nuts and the bread crumbs and mix well.


Salt and pepper the inside of the fish and then spread corn mixture lengthwise over one side of the fish. Close fish and secure with toothpicks if necessary.


In another skillet, heat together 1 TBS olive oil and 3 TBS butter. Fry fish in hot oil mixture for 3 to 5 minutes on each side or until golden brown and fish flakes easily with a fork.


Remove the fish from the pan, add the reserved corn kernels and deglaze the pan with ¼ cup dry white wine and 1 TBS lemon or lime juice.


Serve fish over sliced boiled red bliss potatoes. Pour pan liquid over fish and potatoes.


Serves two


Date Added: 08/15/2009
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