Pastrami stuffed rainbow trout

 

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Holiday was fun, the calorie intake reached an all-time high and so we are going on a detox diet. The following recipe is low in calories and high in flavor!

We had our Raskin’s fish specialist butterfly a rainbow  trout that we stuffed with a tasty veggie mix. The butterflying technique leaves you with the whole fish sans bones (great for stuffing). Rainbow trout is mild in flavor and will adapt to any other ingredients you cook it with.

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We added  pastrami lox pieces in our stuffing. That unexpected item adds a delicious taste to the dish.

To keep it low in calorie we used cauliflower rice as part of the stuffing. It is available in the refrigerated produce section at most supermarkets or very easily made in your own kitchen.

(Pulse a cauliflower head till it reaches a rice like consistency pulsing it for 15 seconds in batches)

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Pastrami stuffed rainbow trout:

Prep time: 15 min

Cook time: 40 min

Yields: 6 ppl

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INGREDIENTS:

2 medium rainbow trouts butterflied

1 red pepper finely diced

1 small green zucchini finely diced

1 ½ cups cauliflower rice

3 slices Raskin’s

pastrami lox sliced in small pieces.

3 Tbspn oil

Salt and pepper to taste

 

Mix the pepper, zucchini, cauliflower rice, pastrami lox in a bowl

Add salt and pepper to taste.

Salt and pepper the inside and the outside of your fish, add the stuffing on one side of your fish. Fold fish over to close. Drizzle oil over the fish and bake in preheated oven at 400 for about 30 / 40 min ill the skin turns crispy.

Tastes great warm or at room temperature.

 

 

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