Baked Connecticut Trout with Buttery Seafood Stuffing

By CHEF JAMIE RORABACK

Updated 11:46 PM EST, Tue, Jul 28, 2009

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Serves Four

4 Tbsp.  Butter
3/4 Cup  Onions-small dice
3/4 Cup  Celery-small dice
2 Tbsp.  Paprika
1 tsp.  Lemon Zest-grated finely
1 tsp.  Fresh Thyme-chopped fine
½ Lb.  Shrimp ½” diced, or substitute crabmeat or chopped scallops
1 ½ Cups  Bread Crumbs or Crushed Crackers
Salt, Black Pepper, Cayenne and Sweet Sherry to Taste
4 Trout Fillets-skin on, boneless if desired

Heat saute pan over medium high heat, add butter, onions and celery. Cook stirring for about 3 minutes until soft and sweet smelling. Add paprika, lemon zest, and thyme, cook for 30 seconds. Remove from heat and stir in the shrimp. Add the cracker crumbs and season to taste with salt, black pepper, cayenne and sherry. Salt may not be necessary depending on how salty the crackers are. The stuffing should just hold together when squeezed, if too dry, add a little melted butter or olive oil to moisten. Lay the trout fillets on a sheet pan and cover each fillet with the stuffing mixture, pressing gently to adhere.

Bake in a preheated 400°f oven for about 15 minutes or until the stuffing is browned and crisp and the fish flakes. Internal temperature of fish measured at the thickest point should be 145°f.

Enjoy!