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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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