Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Chopped fresh sage

  2. 1/4 cup 49g / 1.7oz Unsalted butter - room temperature Juice of

  3. 1 lemon

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  6. 1/2 teaspoon 2 1/2ml Paprika

  7. 3 Scallions - finelychopped

  8. 1/2 cup 73g / 2.6oz Dry bread crumbs

  9. 1/4 cup 59ml Pine nuts

  10. 2 Fresh jalapeno peppers - seeded, diced

  11. 1 Garlic clove - finely chopped

  12. 1 tablespoon 15ml Toasted, ground coriander seed Salt - to taste Freshly-ground black pepper - to taste

  13. 4 Butterflied rainbow trout - skin on, bones Removed (ask your fish dealer to do this For you) Olive oil

  14. 1/2 lb 227g / 8oz Cleaned and shelled rock shrimp

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Well in advance of cooking the fish, prepare the stuffing. Combine the sage, softened butter, lemon juice, spice and seasonings, bread crumbs, pine nuts, jalapenos, garlic and coriander in the bowl of a food processor, pulsing to combine well. Remove and place in a bowl. Keep refrigerated until ready to use. Preheat the oven to 425 degrees. Season the trout with salt and pepper and rub the trout with olive oil. Divide the stuffing between the 4 fish evenly and spread an even layer inside the cavity of the fish. Divide the shrimp in the same way and add the shrimp in a layer in top of the herb butter. Close the fish to seal in the stuffing. Lay the fish on an oiled rack and set in a roasting pan. Place the fish in the oven and roast for 12 minutes on each side. Remove and serve immediately. This recipe yields 4 servings.


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