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Grand Isle Stuffed Trout
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  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 5 cloves garlic, minced
  • 1-1/2 cups (350 ml) butter, divided
  • 1 lb (.5 kg). fresh shrimp, peeled
  • 1 lb (.5 kg). crab meat
  • 2 eggs, beaten
  • 1 cup (225 ml) bread crumbs
  • salt and pepper, to taste
  • 12 fillets of trout
  • 2 tbsp (30 ml) Worcestershire sauce
  • 3 tbsp (45 ml) lemon juice
  • 1 tbsp (15 ml) mustard
  • 1 tbsp (15 ml) Tabasco sauce
  • Preheat oven to 350 degrees (175 C.).
  • Saute onions, bell pepper and garlic in 1/2 cup (125 ml) of the butter.
  • Add shrimp and cook until it turns pink.
  • Remove shrimp only to large mixing bowl and add crab meat, eggs, bread crumbs, salt and pepper.
  • Reserve saute.
  • Toss seafood to mix well.
  • In a lightly greased baking dish, place 6 fillets side-by-side.
  • Spoon the seafood mixture onto each fillet evenly.
  • Place another fillet on top of each, creating a "sandwich."
  • Meanwhile, add the remaining 1 cup (225 ml) butter, Worcestershire sauce, lemon juice, mustard and Tabasco to the reserved saute and heat until bubbly.
  • Pour over fish.
  • Cover with foil.
  • Bake at 350 degrees (175 C.) for 30 minutes.
  • Baste with sauce every 10 minutes, and remove the foil the last 10-15 minutes of baking time.
This "out-of-this-world" treat was created especially for Louisiana legacy by Belle Toups and Janet Lasseigne during a weekend at Grand Isle, where Louisiana seafood abounds!

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