Stuffed Seatrout with Olive Rice

The Complete Book of American Fish and Shellfish Cookery, 1984

1 hour — 2 Servings

Ingredients

2		seatrout (about 1 1/2 to 2 pounds each)
		salt and pepper (to taste)
4	tablespoon	butter
1	cup	green onion (chopped)
1	cup	celery (minced)
1		pimiento (chopped)
1 1⁄3	cup	cooked rice
1⁄2	cup	olives (chopped)
1	pinch	thyme
1	dash	garlic powder
1	dash	cayenne pepper
		flour
2	slice	bacon

Instructions

Clean, scale, and degill trout and scrape blood from cavity. Rinse well, pat dry, and pierce the skin on sides with a sharp-tined fork. Sprinkle fish inside and out with salt and pepper.

To make dressing: melt butter in a skillet, add onion and celery, and sauté until tender. Stir in pimiento, rice, olives, and the spices, and season with salt and pepper. Stuff trout loosely with dressing and then close fish with small skewers. Heat the oven to 400°F. Dust fish with flour. Place remaining dressing in a greased baking dish. Arrange fish on top and place a slice of bacon on each. Add 1/4 cup water to the dish, and bake until fish flakes, about 25 minutes.