Take a dinnertime vacation to South America with this Bolivian Stuffed Trout recipe. You’ll want two whole rainbow trouts, cleaned and with their heads and tails left on—no fillets! Bolivian cooking is known for its pungent taste and spices, so be daring with those green finger chili peppers, it will definitely create a bold flavor to the fish. After about 20 minutes in the oven, you’ll definitely smell the aromatic spices!
Prep Time:15 min Total Time:55 min Makes:Makes 8 servings, 1/4 stuffed trout each.
2wholerainbowtrout (1-1/2 lb. each), cleaned with tails and heads left on
6oz.(3/4 of 8-oz. pkg.)PHILADELPHIA Cream Cheese, softened
2pkg.(10 oz. each)frozen chopped spinach, thawed, well drained
6slicesOSCAR MAYER Bacon, cooked, drained and crumbled
1/2cup choppedonions
1mediumredbell pepper, chopped
6smallgreen fingerchili peppers, seeded, deveined and finely chopped
1/4cupKRAFT Zesty Italian Dressing
PLACE metal rack in large foil-lined roasting pan. Place pan in oven while preheating oven to 400°F. Meanwhile, rinse fish; pat dry with paper towels. Set aside.
MIX cream cheese, spinach, bacon, onions, bell peppers and chili peppers until well blended. Spoon cream cheese mixture evenly into fish cavities, filling each cavity with about 1 cup of the cream cheese mixture. Gently press tops of fish to seal. Brush fish evenly with dressing, then place on hot rack in roasting pan. Pour 1 cup water into bottom of pan. Spray large sheet of aluminum foil with cooking spray; place, sprayed-side down, over fish.
BAKE 20 min. Remove foil; continue baking fish an additional 20 min. or until fish flakes easily with fork. Cut each trout into 4 pieces to serve.
Prep Time: 15 min
by Bolivian Stuffed Trout | Low Price Cooking Info Blog, on July 8 2009 @ 10:17 am
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