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Broiled Stuffed Rainbow Trout with Sage Butter

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  • Place butter and sage into a food processor and pulse until combined. Turn sage mixture out onto a piece of plastic wrap and roll into a log, twisting the ends. Place sage butter into freezer for 15 minutes.
  • Combine bread crumbs, pine nuts, jalapenos, shallots, chili powder, paprika and olive oil into a small bowl mixing with a fork, set aside.
  • Place trout, skin-side up on baking sheet that has been sprayed with cooking spray. Broil to crisp skin slightly for approx. 3-4 minutes. Remove from oven.
  • Place trout skin-side down into a baking dish sprayed with non-stick cooking spray. Divide stuffing evenly between 4 trout and fold over 1/2 of trout to cover stuffing. Remove sage butter from freezer, unwrap and cut into 8 equal sized slices. Place 2 slices on each trout.
  • Bake in a 350 degree oven for 6-8 minutes to finish. Serve immediately with your favorite side-dish and a salad. Yummy!


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