American cuisine

Easy

Cast Iron Seared Trout Stuffed With Crab and Sweetcorn

Name: Cast Iron Seared Trout Stuffed With Crab and Sweetcorn
Prep time: 1 hr 29 min
Cook time: 31 min
Total time: 2 h
Yield: 4 servings
Cuisine: American Southern
Ingredients: 2 ㅤ Trout; 8 oz. Crab Meat; ㅤ Vegetable Stuffing; 2 tbsp. Butter; 1 Large Fresh Corn; 1 Small Onion, diced; 1 Small Bell Pepper, diced; 1/4 tsp. Salt; 1/4 tsp. Ground Black Pepper; 3 Cloves Garlic, Sliced; 1 ㅤ Bay Leaf; 1/2 cup Chicken Broth; 1/2 cup Bread Crumbs; ㅤ ㅤFor The Rice; 1/2 tsp. Salt; 1/2 tsp. Ground Black Pepper; 4 cup Water; 1 slice Bay Leaf; 1 cup Carolina Gold Rice; 2 tbsp. Butter, Diced; 1 large Lemon Zest; 2 tbsp. Lemon, Juiced; 2 tbsp. Mayonnaise; 1/4 tsp. Ground Black Pepper; 1/4 tsp. Salt; 4 tbsp. Hot Sauce; 1 tbsp. Dijon Mustard; 2 tbsp. Parsley, chopped; 1/4 cup Melted Butter

Flavored packed recipe that’s delicious and easy. Crispy on the outside while soft and flaky on the inside. Stuffed with a scrumptious crab meat and corn mixture. Paired with Carolina Gold rice, this is a perfect dinner whether it’s a casual night or celebrating a special occasion.

Chef Nick Wisman

RATING LIKE SAVE PRINT

Cast Iron Seared Trout Stuffed With Crab and Sweetcorn

5 stars rating if you like it!

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Recipe

PRE TIME: 1 hr 29 min

COOKING TIME: 31 min

TOTAL TIME: 2 hr

4 SERVING

Ingredients:

2 ㅤ Trout
8 oz. Crab Meat
ㅤ Vegetable Stuffing
2 tbsp. Butter
1 Large Fresh Corn
1 Small Onion, diced
1 Small Bell Pepper, diced
1/4 tsp. Salt
1/4 tsp. Ground Black Pepper
3 Cloves Garlic, Sliced
1 ㅤ Bay Leaf
1/2 cup Chicken Broth
1/2 cup Bread Crumbs
ㅤ ㅤFor The Rice
1/2 tsp. Salt
1/2 tsp. Ground Black Pepper
4 cup Water
1 slice Bay Leaf
1 cup Carolina Gold Rice
2 tbsp. Butter, Diced
1 large Lemon Zest
2 tbsp. Lemon, Juiced
2 tbsp. Mayonnaise
1/4 tsp. Ground Black Pepper
1/4 tsp. Salt
4 tbsp. Hot Sauce
1 tbsp. Dijon Mustard
2 tbsp. Parsley, chopped
1/4 cup Melted Butter

Directions:

Step 1

Clean each fish and portion into one butterfly or two filets, skin on.

Step 2

In a medium bowl, pick through the crab meat for any cartilage, being careful to not break apart the crab meat. Place in the refrigerator.

Step 3

Melt the butter in a large sauté pan over medium-high heat. Save half in a bowl. Add the corn and cook for 3-4 minutes.

Step 4

Add the onion, bell pepper, salt, and pepper, cook for 3 minutes. Add the garlic and cook for an additional 1 minute. Add the chicken stock and bay leaf, simmer until reduced by half. Discard bay leaf and add bread crumbs into the pan. Place in a large bowl to cool.

Step 5

Preheat the oven to 150°C / 300°F.

Step 6

Bring water, salt, pepper, and the bay leaf in a medium saucepan to a boil.

Step 7

Stir in the rice and bring to a simmer, uncovered, stirring often until almost cooked (al dente) about 8 minutes.

Step 8

Drain and lay on a parchment-lined baking sheet. Remove bay leave.

Step 9

Bake for 10 minutes to dry the rice, stirring occasionally.

Step 10

Add the butter and stir evenly, bake an additional 5 minutes, or until dry.

Step 11

Once stuffing cool, add lemon zest/juice, mayonnaise, pepper, salt, hot sauce, dijon mustard, parsley and gently fold crab meat into the mixture until combined.

Step 12