At least once a year I like to stuff and bake a whole trout, or salmon. It’s is a healthy alternative to deep frying, or pan frying.
I decided to get one last fishing trip in before winter sets in, and it produced a nice brown trout so I decided to put this Long Grain and Wild Rice Stuffed Trout recipe on the menu for supper.
If you have fresh trout or salmon available give this recipe a try; it’s really good.
- 1 – 2 whole trout (I used one 18 inch brown trout for this recipe for 2 people)
- 1 package long grain wild rice (I used Uncle Bens)
- 8 ounces fresh mushrooms (sliced)
- 1 small green bell pepper (finely chopped)
- 1 small onion (finely chopped)
- 3 slices apple smoked bacon (cut in half)
- 4 cloves garlic (minced)
- 1 lemon (sliced)
- 1 tablespoon unsalted butter
- Salt and pepper
- Preheat oven to 350F.
- Prepare rice according to package directions.
- While rice is cooking melt the butter in a large skillet over medium high heat. Cook the mushrooms, green pepper, and onion until tender, and liquid is evaporated. Add the garlic and cook until fragrant; (About 30 seconds) add the rice mixture into the skillet and mix until toughly combined, remove from heat and set aside.
- Pat fish dry using paper toweling and sprinkle with salt and pepper inside and out. Place the fish in a shallow baking pan lined with aluminum foil lightly sprayed with cooking spray. Stuff cavity with stuffing, placing any extra stuffing, in front and behind the fish and arrange the bacon over the top.
- Bake for 30 to 40 minutes or until fish is done. (Fish will flake easily with a fork - internal temperature of 145F.)
- Serve hot with lemon wedges