Crab & Shrimp Stuffed Trout

Cook Time

20 Mins

Cooking Method

Grilling

Cuisine

American

Difficulty

Moderate

Prep Time

10 MIns

Servings

4


Ingredients


1 cup Baby Spinach, chopped

1/2 tsp Black Pepper

3 tbsp Butter, Melted

To Taste, Citrus Spice Rub

4 Fennel Fronds

1 Lemon, sliced thin

1 Lemon, Zest

4 oz Lump Crabmeat

1 tbsp Olive Oil

1/2 cup Panko

4 Rainbow Trout, dressed

1 tsp Salt

1/2 lb Shrimp, butterflied

4 Tarragon Sprigs

4 Thyme Sprigs



Cooking Instructions


This Crab & Shrimp Stuffed Trout is an indulgent dish that will be the showstopper at your next holiday or special occasion. Whole rainbow trout are stuffed with a succulent mixture of spinach, panko breadcrumbs, lemon and herbs topped with butterflied shrimp and succulent crab meat. The trout is grilled until tender, smoky and flaky.

Wood Pellet Recommendation

In order to bring out an irresistible smoky flavor to this recipe, we recommend using our Competition Blend Hardwood Pellets.

Note: This recipe uses Louisiana Grills Citrus Spice Rub.

  1. Fire up your Louisiana Grills pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 450° F. If using a gas or charcoal grill, set it up for high heat.
  2. In a mixing bowl, combine spinach, panko, lemon zest, butter, and olive oil. Season with salt and pepper. Set aside.
  3. Lay out four sheets of heavy-duty aluminum foil. Sheets should be 3 inches longer than the fish. Spray with non-stick spray, then lay the trout on the foil, skin side down. Season with salt and pepper. Layer each trout with spinach mixture, followed by crabmeat, butterflied shrimp, fresh fennel fronds, tarragon, thyme, and lemon slices.
  4. Loosely fold the foil around each trout. Roll the extra foil down and crimp the ends tightly to make a packet. Transfer to the grill and cook for 15 to 20 minutes, or until the trout flakes when tested with a fork.
  5. Gently remove the fish from each packet and place on a serving platter. Pour the juices over the fish. Serve warm with herb quinoa and fresh lemon.


Special Tools


  • Aluminum Foil
  • Mixing Bowl
  • Nonstick Spray



Tips:


Loosely truss the trout with twine after stuffing, to keep everything intact, then remove prior to serving.



Diet Info


  • Flexible Dieting