I love trout. So I made it. Brian was my guinea pig, and the story unfolds....
The guy at whole foods didn't debone my trout, even though I asked him to. Don't let this happen to you.
Otherwise, it was quick, easy, and awesome!
This recipe is my own, but combines many inspirations from various sources, the biggest being a recipe I caught from foodnetwork.com by Sara Moulton.
Broiled Stuffed Trout
Butterflied Whole Trout (DEBONED SUCKAH)
Bread Crumbs (Good big ones... TJs has them in a pouch, or use panko)
Salt and Pepper
Prepare stuffing. Combine bread crumbs, garlic, chili powder, onion, parsley, lemon, salt and pepper. Drizzle two tablesppons of oil over this mixture and mix with fork. Preheat the broiler. Brush both sides of the trout with vegetable oil. Season with salt and pepper and broil skin-side up to crisp the skin, a maximum of 2 to 3 minutes. Remove the fish from the broiler. Place the fish, skin-side down, in a roasting pan that has been lightly rubbed with vegetable oil. Sprinkle the stuffing mixture over the fish. Place the fish in a 375 degree oven 6 to 7 minutes to finish cooking. When the fish have nearly finished baking, sprinkle pieces of butter and squeeze some lemon over to finish. Garnish with parsley.
Serve with sautéed swiss chard with bacon, a tomato salad, good bread, and white wine. See how happy the little fishy is in the last picture? He was dressed to the nines!