Ingredients
1/2 cup chopped cucumber, seeded and peeled
1/2 cup shredded carrot
2 tbsp. chopped onion
1/2 tsp. lemon pepper
2 tbsp. butter
1/2 cup hot water
1 tsp. chicken bouillon granules
2 tbsp. minced parsley
3 cups dry bread cubes
4 small trout, about 1/2 pound each
In small skillet, cook cucumber, carrot, onion and lemon pepper in butter over medium heat until tender, about 6 minutes, stirring constantly. Stir in water and bouillon granules. Heat to boiling. Add parsley and remove from heat.
In medium bowl, stir bread cubes and vegetable mixture until well coated. Place fish in lightly oiled 13 x 9-inch pan. Stuff each trout with 1/4 of bread mixture. Bake until fish flakes easily at backbone, about 20 minutes. Makes 4 servings.
This recipe is complements of:
Dr. Barbara Cohen, University of Hawaii, Honolulu
www.lpl.arizona.edu/~bcohen/cucumbers/recipes/
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