Chorizo Stuffed Rainbow Trout with Lime Avocado Crema

  • 4 (10-12 ounce) Riverence Dressed Rainbow Trout
  • 4 ounces uncooked Mexican chorizo sausage (casing removed)
  • 4 ounces cremini mushrooms, diced
  • ¼ cup red pepper, diced
  • 2 scallions, finely chopped
  • ½ cup frozen petit corn, thawed
  • ¼ teaspoon cumin
  • tortilla chips, crumbled
  • 2 tablespoons cilantro, finely chopped
  • 6 ounces sour cream
  • ½ teaspoon lime zest
  • ½ teaspoon lime juice
  • 1 tablespoon cilantro, chopped
  • ½ avocado
  • Salt and pepper to taste
  1. Preheat oven to 400° Fahrenheit.
  2. Preheat a sauté pan on medium-high heat, then add crumbled chorizo and cook until browned. Drain off fat and return to pan.
  3. Add cremini mushrooms, red peppers, scallions, corn and cumin to pan and sauté for 3-4 minutes.
  4. Remove from heat and combine with crumbled tortilla chips and cilantro. Blend to complete stuffing.
  5. Rinse and dry dressed Rainbow Trout and season inside with salt and pepper. Fill cavity with stuffing and tie kitchen string around the length of the trout to secure.
  6. Place trout on aluminum foil that has been sprayed with cooking spray. Bake for 15-20 minutes or until internal temperature reaches 145° Fahrenheit.
  7. For a crispier trout skin, spritz with lime juice and place under broiler for an additional two minutes.
  8. For the avocado lime crema, blend together sour cream, lime zest, lime juice, cilantro, avocado, salt and pepper. Serve alongside stuffed rainbow trout.

Takes 45 minutes, Serves 4.

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