Spring Break Trout

22 Mar

The girls are on Spring Break this week. We didn’t have any big Spring Break plans, so I chose to not take the week off. Remember, I missed quite a bit of work with the Horrible Awful Flu that hit the family.

The Hubs was left deciding what to do with the girls. Daughter Number 1 had gone back to her home in Wichita already, and Daughter Number 2 had alternate plans Monday and Tuesday. Despite the rain, The Hubs decided that he was going to take the youngest girls fishing. They LOVE to fish. So, he loaded them up and drove about 35 miles to do some trout fishing. In the rain. They had a great time, in spite of the downpour. The three of them brought home six Rainbow Trout.

Wednesday was still pouring rain, so the girls didn’t get to go fishing. The Hubs went later in the day and came home with two more.

Today the sun was shining and the temperature had warmed up, so The Hubs, Daughter Number 2, Daughter Number 3, and Daughter Number 4 all loaded up in the truck and drove out to “their” spot. They came home with a grand total of 13 Rainbow Trout.

Needless to say, we had trout for dinner tonight. In fact, we had trout fixed two different ways.

I do not like to eat fried food, and especially fried fish. I do like grilled fish and baked fish. So, we decided to bake some and fry some. The Hubs did all of the cleaning of the fish. Not my job.

I made a stuffing for two of the biggest fish. That is my job. Here is the stuffing that I came up with worked very well with the trout. I threw it together with ingredients that I had on hand. I think it would be especially good on the grill.

Spinach Stuffing for Trout

  • 1 package frozen spinach, thawed
  • ¼ cup minced onion
  • Nonstick cooking spray
  • Bread crumbs
  • 3 tablespoons shredded parmesan cheese
  • 2 tablespoons part-skim ricotta cheese
  • Ground black pepper
  • Sea salt

Spray a skillet with nonstick spray. Add onions. Cook until translucent. Add spinach and heat through, stirring to combine. Remove from heat. Add bread crumbs, cheeses and salt and pepper to taste. Mix thoroughly.

Stuff the cleaned cavity of the trout with the stuffing. Insert toothpicks through the skin to hold closed. Bake the fish at 400 degrees for 20-30 minutes, depending on the size / thickness of the fish. The fish will be tender and flaky when done.

Of course, we have quite a bit of fish in the freezer now, so I will be coming up with more recipes for trout in the months to come!

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Posted by on March 22, 2012 in Uncategorized


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