Whole fish is often served as a traditional New Year’s Day food; the
head and tail are included, so the year is lucky from start to finish.
Further, their shiny scales are reminiscent of coins - a promise of
wealth in the new year.

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Title: Seafood-Stuffed Rainbow Trout
Categories: Seafood, Citrus, Vegetables, Rice
Yield: 4 servings

4 tb Butter; melted, divided
1 tb Lemon juice
2 (12 oz ea) pan-dressed
- trout
1/4 ts Pepper
1/4 c Cooked long grain rice
2 sl Bacon; cooked, crumbled
2 tb Chopped onion
2 tb Diced sweet red pepper
15 Cooked salad shrimp; thawed
4 Sea scallops; diced
1 tb Oil
2 md Lemons; thin sliced

Combine 2 tablespoons butter and the lemon juice;
drizzle over trout cavities. Sprinkle with pepper; set
aside.

In a small skillet, saute the rice, bacon, onion, red
pepper, shrimp and scallops in oil for 5 minutes or
until scallops are firm and opaque. Spoon into fish
cavities. Arrange lemon slices on top of fish.

Brush remaining butter over a sheet of heavy-duty foil;
wrap fish in foil and seal tightly. Place on a baking
sheet. Bake @ 425ºF/218ºC for 25-28 minutes or until
fish flakes easily with a fork. Open foil carefully to
allow steam to escape.

Misty Wilson; Chatham, Illinois

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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... I committed pizza heresy by using Fontina cheese and Andouille sausage
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