Chorizo-Stuffed Trout

When shopping for this dish, be sure to pick up Mexican chorizo, which is made from fresh pork (as opposed to Spanish chorizo, which uses smoked pork).

Yield: 10 servings (serving size: 1 whole trout and 1 lemon wedge)

Ingredients

• 4  (1-ounce) slices white bread
• 1  teaspoon  canola oil
• 2 1/2  cups  finely chopped mushrooms (about 8 ounces)
• 3/4  cup  finely chopped shallots
• 4  garlic cloves, minced
• 2 1/2  ounces  Mexican chorizo
• 1/3  cup  finely chopped cilantro
• 1  teaspoon  salt, divided
• 1/2  teaspoon  freshly ground black pepper
• 10  (6-ounce) dressed whole trout
• Cooking spray
• 10  lemon wedges

Preparation

1. Position one oven rack in the middle of oven and another oven rack on the bottom level of oven. Preheat oven to 450°.

2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 2 cups.

3. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and next 3 ingredients (through chorizo) to pan; sauté 5 minutes or until mushrooms are tender. Remove from heat. Stir in breadcrumbs, cilantro, and 1/2 teaspoon salt.

4. Sprinkle remaining 1/2 teaspoon salt and pepper evenly inside of fish. Spoon 1/4 cup mushroom mixture inside each fish. Place fish on 2 jelly-roll pans coated with cooking spray. Place pans on middle and bottom oven racks. Bake at 450° for 15 minutes. Rotate pans on racks; bake an additional 10 minutes or until fish flakes easily with a fork or desired degree of doneness. Serve with lemon wedges.

Nutritional Information

Calories:

201 (35% from fat)

Fat:

7.8g (sat 2.3g,mono 2.7g,poly 1.4g)

Protein:

23.5g

Carbohydrate:

8.5g

Fiber:

0.8g

Cholesterol:

105mg

Iron:

1.1mg

Sodium:

459mg

Calcium:

44mg