Creole Trout
Recipe type: Seafood
Serves: 4
  • 2 pounds whole trout; cleaned
  • 1 Tablespoon butter
  • 2 Tablespoons finely-chopped green pepper
  • 1 small onion; chopped
  • 1/2 celery stalk; chopped
  • 2 Tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon oregano
  • 1/8 teaspoon freshly-ground black pepper
  • 1 can stewed tomatoes (8 ounce); cut into pieces
  1. Preheat oven to 350 degrees.
  2. Arrange individual trout in a 13- by 9-inch casserole or pan. In a skillet, cook green pepper, onion and celery in butter till tender.
  3. Stir in sugar, salt, oregano, pepper and stewed tomatoes; mix well.
  4. Pour tomato mixture over trout.
  5. Bake uncovered for 30 to 35 minutes or until fish flakes easily.
  6. This recipe yields 4 servings.
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