Source:

C.J.

Serves/Makes:6

Ingredients

• 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

Preparation

• 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.

Comments

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!