Trout Stuffed with Raisins
Jan 3, 2007 19:52:04 GMT -8
Post by jjg on Jan 3, 2007 19:52:04 GMT -8
Trout Stuffed with Raisins
Mix of raisins, walnuts and vegetables keep trout moist while it bakes.
INGREDIENTS
* 2 tablespoons olive or canola oil, divided
* 2 onions, finely chopped
* 2 stalks celery, thinly sliced
* 3/4 cup California golden raisins
* 1/4 cup chopped walnuts
* 2 tablespoons chopped fresh parsley or 1 teaspoon dried
* 1/4 teaspoon each ground cinnamon and cumin
* 1/8 teaspoon each salt and pepper
* 4 pan-dressed brook trout (8 to 10 ounces each), boned
PROCEDURE
Preheat oven to 450°F.
In a large nonstick skillet, heat 1 1/2 tablespoons oil over moderate heat. Sauté onions and celery, stirring, about 7 minutes or until soft. Remove from heat and stir in raisins, walnuts, parsley, cinnamon, cumin, salt and pepper.
Coat large baking dish with cooking spray. Stuff each fish with 1/4 cup stuffing and arrange in a single layer in the dish; brush with remaining oil. Surround the fish with the remaining stuffing. Bake 5 minutes, lower heat to 400°F and bake 15 to 20 minutes more (165°F).
From: The How-To Book of Healthy Cooking a Reader's Digest Cookbook
Yields: Serving size 193g
Serves: 4
Nutrition Facts (per serving)
Calories 300 (37% from fat); Total Fat 12g (sat 1.5g, mono 7g, poly 3g); Cholesterol 45mg; Protein 18g; Carbohydrates 29g; Fiber 3g; Iron 3mg; Sodium 140mg; Calcium 69mg;
Mix of raisins, walnuts and vegetables keep trout moist while it bakes.
INGREDIENTS
* 2 tablespoons olive or canola oil, divided
* 2 onions, finely chopped
* 2 stalks celery, thinly sliced
* 3/4 cup California golden raisins
* 1/4 cup chopped walnuts
* 2 tablespoons chopped fresh parsley or 1 teaspoon dried
* 1/4 teaspoon each ground cinnamon and cumin
* 1/8 teaspoon each salt and pepper
* 4 pan-dressed brook trout (8 to 10 ounces each), boned
PROCEDURE
Preheat oven to 450°F.
In a large nonstick skillet, heat 1 1/2 tablespoons oil over moderate heat. Sauté onions and celery, stirring, about 7 minutes or until soft. Remove from heat and stir in raisins, walnuts, parsley, cinnamon, cumin, salt and pepper.
Coat large baking dish with cooking spray. Stuff each fish with 1/4 cup stuffing and arrange in a single layer in the dish; brush with remaining oil. Surround the fish with the remaining stuffing. Bake 5 minutes, lower heat to 400°F and bake 15 to 20 minutes more (165°F).
From: The How-To Book of Healthy Cooking a Reader's Digest Cookbook
Yields: Serving size 193g
Serves: 4
Nutrition Facts (per serving)
Calories 300 (37% from fat); Total Fat 12g (sat 1.5g, mono 7g, poly 3g); Cholesterol 45mg; Protein 18g; Carbohydrates 29g; Fiber 3g; Iron 3mg; Sodium 140mg; Calcium 69mg;