Steelhead Trout Stuffed With Spinach & Crab Served Over Garlic Mash
Steelhead Trout Stuffed With Spinach & Crab Served Over Garlic Mash
Ingredients
For the Stuffed Steelhead Trout
- 1 1/3 pounds steelhead trout fillet
- 2 tablespoons Meyer Lemon extra virgin olive oil, plus more for drizzling
- 1 tablespoon Brass Cuisine Tuscan Seasoning, divided
- 2 cups spinach, roughly chopped
- 1/2 cup shredded white cheese
- 4 ounces cream cheese, softened
- 8 ounces jumbo lump crabmeat
- 1/2 teaspoon Brass Cuisine Garlic Pepper
- 2 tablespoons butter, cut into pats
For Serving
- 4 cups garlic mashed potatoes, prepared
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 2
Cut the steelhead trout fillet into approximately 6 individual portions. Score the top of each portion with several shallow cuts.
⏱️ 5 min
- 3
Drizzle the trout portions with 2 tablespoons of Meyer Lemon extra virgin olive oil and season generously with 1/2 tablespoon of Brass Cuisine Tuscan Seasoning.
⏱️ 2 min
- 4
In a mixing bowl, combine the chopped spinach, shredded white cheese, softened cream cheese, jumbo lump crabmeat, Brass Cuisine Garlic Pepper, and the remaining 1/2 tablespoon of Brass Cuisine Tuscan Seasoning. Mix thoroughly until well combined.
⏱️ 8 min
- 5
Place the seasoned steelhead trout portions into a white baking dish. Spoon a generous amount of the spinach and crab stuffing onto the top of each trout portion.
⏱️ 5 min
- 6
Drizzle additional Meyer Lemon extra virgin olive oil over the stuffed trout. Place pats of butter around the fish in the baking dish.
⏱️ 2 min
- 7
Cover the baking dish tightly with aluminum foil. Bake for 15-20 minutes, or until the trout is cooked through and flakes easily with a fork, and the stuffing is hot and bubbly.
⏱️ 20 min•🌡️ 375
- 8
To serve, place a bed of garlic mashed potatoes on each plate. Top with two portions of the baked steelhead trout. Spoon the accumulated pan juices from the baking dish over the trout and mashed potatoes.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Steelhead Trout Stuffed With Spinach & Crab Served Over Garlic Mash
For the Stuffed Steelhead Trout
- 1 1/3 pounds steelhead trout fillet
- 2 tablespoons Meyer Lemon extra virgin olive oil, plus more for drizzling
- 1 tablespoon Brass Cuisine Tuscan Seasoning, divided
- 2 cups spinach, roughly chopped
- 1/2 cup shredded white cheese
- 4 ounces cream cheese, softened
- 8 ounces jumbo lump crabmeat
- 1/2 teaspoon Brass Cuisine Garlic Pepper
- 2 tablespoons butter, cut into pats
For Serving
- 4 cups garlic mashed potatoes, prepared
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 2
Cut the steelhead trout fillet into approximately 6 individual portions. Score the top of each portion with several shallow cuts.
⏱️ 5 min - 3
Drizzle the trout portions with 2 tablespoons of Meyer Lemon extra virgin olive oil and season generously with 1/2 tablespoon of Brass Cuisine Tuscan Seasoning.
⏱️ 2 min - 4
In a mixing bowl, combine the chopped spinach, shredded white cheese, softened cream cheese, jumbo lump crabmeat, Brass Cuisine Garlic Pepper, and the remaining 1/2 tablespoon of Brass Cuisine Tuscan Seasoning. Mix thoroughly until well combined.
⏱️ 8 min - 5
Place the seasoned steelhead trout portions into a white baking dish. Spoon a generous amount of the spinach and crab stuffing onto the top of each trout portion.
⏱️ 5 min - 6
Drizzle additional Meyer Lemon extra virgin olive oil over the stuffed trout. Place pats of butter around the fish in the baking dish.
⏱️ 2 min - 7
Cover the baking dish tightly with aluminum foil. Bake for 15-20 minutes, or until the trout is cooked through and flakes easily with a fork, and the stuffing is hot and bubbly.
⏱️ 20 min•🌡️ 375 - 8
To serve, place a bed of garlic mashed potatoes on each plate. Top with two portions of the baked steelhead trout. Spoon the accumulated pan juices from the baking dish over the trout and mashed potatoes.
⏱️ 3 min