Stuffed Trout

Ingredients

• 2 (6 ounce)  rainbow trout, whole approx. 6 oz each

• 2 green onions, sliced
• 2 tablespoons celery, finely chopped
• 1 teaspoon margarine
• 1/2 cup soft breadcrumbs
• 2 tablespoons cilantro, snipped
• 1/2 teaspoon lemon juice
• 1/8 teaspoon dried basil
• 1/8 teaspoon dried dill weed
• 1/4 cup skim milk
• 1/8 cup cornstarch

Directions

1. 1

   Scale and remove bones from trout. Remove head and tail also if desired. Scrape some of the flesh off the skin and reserve.

2. 2

   Cook and stir onions and celery in margarine until soft.

3. 3

   Remove from heat and add bread crumbs, reserved fish, cilantro, lemon juice, basil and dill, mix well.

4. 4

   Stuff each trout equal amounts of stuffing.

5. 5

   Brush fish with milk or egg white and coat with cornstarch.

6. 6

   Fry in medium-hot pan just until golden, turn and cook just until golden.

7. 7

   Place on rack in shallow baking pan and bake uncovered at 350F for 20-25 minutes or until fish flakes easily.