- 2 tablespoons unsalted butter
- 1/2 cup chopped yellow onion
- 1/4 cup chopped green bell pepper
- 2 1/4 teaspoons salt
- 1/2 teaspoon cayenne
- 1 pound peeled crawfish tails
- 1/4 cup chopped green onions or scallions (green part only)
- 1 tablespoon chopped garlic
- 2 tablespoons plus 2 teaspoons chopped fresh parsley leaves
- 1 large egg
- 1/2 cup fine dried bread crumbs
- 4 whole trout (6 to 8 ounces each), dressed
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon olive oil
- Lemon Butter Sauce
- Preheat the oven to 400?F.
- Melt the butter over medium heat in a medium-size skillet. Add the onion, bell pepper, 2 teaspoons of the salt, and the cayenne, and cook for 2 minutes, stirring a few times. Add the crawfish tails and cook, stirring, for 2 minutes. Add the green onions, garlic, and 2 tablespoons of the parsley and cook, stirring, for 1 minute.
- Pour the mixture into a medium-size mixing bowl and let cool for about 2 minutes. Add the egg and bread crumbs and mix well. Set aside.
- Season the flesh of the fish with the remaining 1/4 teaspoon salt and the black pepper. Stuff each fish with 1/2 cup of the dressing mixture. Rub the skin of each fish with 1/4 teaspoon of the olive oil.
- Bake the fish on a baking sheet until it flakes easily with a fork, about 15 minutes. To serve, place the fish on plates and spoon the lemon sauce over it and garnish with the remaining 2 teaspoons parsley.
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