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Name: Rye-Stuffed Trout
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 ts Orange Peel Grated; 1/3 c Celery chopped; 2 tb Fresh orange juice; 2 tb Onions chopped; 1/4 c Margearine or butter; 1/4 c Coarsly choppe cashews or; 4 sl Rye bread; 4 sm Drawn trout; about 1/2; 1/4 c Snipped parsley

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INGREDIENTS

1 ts Orange Peel ; Grated
1/3 c Celery ; chopped
2 tb Fresh orange juice
2 tb Onions ; chopped
1/4 c Margearine or butter
1/4 c Coarsly choppe cashews or
4 sl Rye bread
4 sm Drawn trout; about 1/2
1/4 c Snipped parsley

INSTRUCTIONS

From: cdevan@leo.vsla.edu (Chris Devan) Date: Mon, 14 Mar 1994 13:56:42 GMT From Cleaning & Cooking Fish by Sylvia BAshline, via Virginia Wildlife. Set oven to broil at 550 degrees. Cut bread into 1/2inch cubes. Spread on baking sheet. Broil 5-6 inches from heat, stirring one or two times, until toasted, about 4 minutes. SEt aside. SEt oven to bake at 375 degrees. GRease a 13x9 inch baking pan (or xomething). In a 1-1/2 quart saucepan, cook and stir celery, onion and orange peel in margarine over medium heat until tender, about 5 minutes. Stir in orange juice. Heat until bubbly. Stir in parsley and nuts. Add bread cubes; toss to coat. Remove from heat. Place fish in prepared pan. Stuff with bread mixture. If desired (whatever the hell that means) brush fish with 2 tablespoons melted margarine or butter before baking. Bake until fish flakes easily at backbone, about 20 minutes. 4 servings. REC.FOOD.RECIPES ARCHIVES /FISH From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Rye-Stuffed Trout

1 ts Orange Peel Grated
1/3 c Celery chopped
2 tb Fresh orange juice
2 tb Onions chopped
1/4 c Margearine or butter
1/4 c Coarsly choppe cashews or
4 sl Rye bread
4 sm Drawn trout; about 1/2
1/4 c Snipped  parsley

From: cdevan@leo.vsla.edu (Chris Devan)    Date: Mon, 14 Mar 1994 13:56:42 GMT    From Cleaning & Cooking Fish by Sylvia BAshline, via Virginia Wildlife. Set  oven to broil at 550 degrees.  Cut bread into 1/2inch cubes.  Spread on  baking sheet.  Broil 5-6 inches from heat, stirring one or two times, until  toasted, about 4 minutes.  SEt aside.  SEt oven to bake at 375 degrees.  GRease a 13x9 inch baking pan (or xomething). In a 1-1/2 quart saucepan,  cook and stir celery, onion and orange peel in margarine over medium heat  until tender, about 5 minutes. Stir in orange juice. Heat until bubbly.  Stir in parsley and nuts. Add bread cubes; toss to coat. Remove from heat.  Place fish in prepared pan. Stuff with bread mixture. If desired (whatever  the hell that means) brush fish with 2 tablespoons melted margarine or  butter before baking. Bake until fish flakes easily at backbone, about 20  minutes. 4 servings.    REC.FOOD.RECIPES ARCHIVES    /FISH    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (40g)
Recipe Makes: 4 Servings

Calories: 98
Calories from Fat: 6 (6%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 5.3mg		0 %
Potassium 98.3mg		3 %
Total Carbohydrate 20.5g		6 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 16.2g
Protein 4.2g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 98

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