Recipe

Trout Stuffed with Raisins

Mix of raisins, walnuts and vegetables keep trout moist while it bakes.

Details

Serves:

INGREDIENTS

2 tbsp. olive or canola oil, divided
2 onions, finely chopped
2 stalks celery, thinly sliced
3/4 c. California golden raisins
1/4 c. chopped walnuts
2 tbsp. chopped fresh parsley or 1 teaspoon dried
1/4 tsp. each ground cinnamon and cumin
1/8 teaspoon each salt and pepper
4 pan-dressed brook trout (8 to 10 ounces each), boned

PROCEDURE

Preheat oven to 450°F.

In a large nonstick skillet, heat 1 1/2 tablespoons oil over moderate heat. Sauté onions and celery, stirring, about 7 minutes or until soft. Remove from heat and stir in raisins, walnuts, parsley, cinnamon, cumin, salt and pepper. Coat large baking dish with cooking spray. Stuff each fish with 1/4 cup stuffing and arrange in a single layer in the dish; brush with remaining oil. Surround the fish with the remaining stuffing. Bake 5 minutes, lower heat to 400°F and bake 15 to 20 minutes more (165°F).

From: The How-To Book of Healthy Cooking a Reader's Digest Cookbook

Nutrition Information (per serving)

Calories 300(37% from fat); Total Fat 12g (sat 1.5g, mono 7g, poly 3g); Cholesterol 45mg; Protein 18g; Carbohydrates 29g; Fiber 3g; Iron 3mg; Sodium 140mg; Calcium 69mg