Baked Stuffed Fish II
Submitted by mandy1385
Whole trout stuffed with crab meat, mushrooms, green pepper, and herbed stuffing mix, cooked in the microwave in just 30 minutes. A surprisingly elegant weeknight fish dinner with minimal cleanup.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minDon’t let the word “microwave” fool you. This stuffed trout comes out tender, flaky, and packed with a filling that punches way above its weight.
Whole trout get packed with a savory stuffing of crab meat, buttery mushrooms, green bell pepper, onion, and seasoned herb stuffing mix moistened with chicken broth or clam juice.
The microwave steams the fish gently under plastic wrap, keeping all the moisture locked in so the flesh stays silky while the stuffing heats through.
From start to plate in 30 minutes, this is the fastest path to a stuffed fish dinner you’ll find.
Pro Tips
- Use clam juice instead of chicken broth for a more pronounced seafood flavor in the stuffing.
- Don’t overstuff the trout. Leave room for the filling to expand slightly as it heats so the fish holds its shape.
- Let the fish rest covered for the full 2 minutes after microwaving. That carryover cooking finishes the thickest parts without drying out the thinner edges.
- This recipe works just as well in a conventional oven. Bake covered at 375 for about 20 to 25 minutes if you prefer.
Ingredients
Directions
Lightly grease a shallow, heat-resistant, non-metallic baking dish and set aside.
In a medium-sized heat-resistant, non-metallic bowl heat butter in Microwave Oven 30 seconds or until melted. Add chopped onion and green pepper. Heat, uncovered, in Microwave Oven 3 minutes or until onion and peppers are tender.
Add mushrooms, seasoned dressing and crabmeat. Toss to gently combine.
Add chicken broth or clam juice and stir to combine. Stuff each fish with some of the mixture.
Secure openings with string, toothpicks or small metal skewers.
Place stuffed fish in prepared baking dish. Heat, covered with clear plastic wrap, 10 minutes or until fish flakes easily with a fork. Let fish stand, covered, at room temperature 2 minutes to finish cooking.
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