Seafood Stuffed Rainbow Trout with Citrus Butter

For the Rainbow Trout:

• 4 (10-12 ounce) Riverence Dressed Rainbow Trout Fillets
• ½ cup fresh lemon juice
• Sea salt and pepper
• Olive oil for brushing

For the Stuffing:

• 3 teaspoons celery leaves, chopped
• 3 ounces cremini mushrooms, diced
• ¼ cup red pepper, diced
• 4 dry pack raw scallops, coarsely chopped
• 4 16-20 count raw gulf shrimp, coarsely chopped
• ½ teaspoon Old Bay seasoning
• ¼ teaspoon cumin
• 2 tablespoons cilantro, finely chopped
• 2 cups Brioche bread crumbs

For the Citrus Butter:

• 1 cube salted butter, softened
• 2 teaspoons lemon zest
• 2 teaspoons lime zest
• ½ tablespoon parsley, finely chopped
• Pepper to taste

For the Rainbow Trout:

1. Place Riverence Dressed Rainbow Trout Fillets in a glass baking dish and pour ½ cup lemon juice over the trout to marinate. Season with salt and pepper.
2. In a bowl, combine celery, mushrooms, red peppers, scallops, shrimp, Old Bay, cumin, cilantro and bread crumbs.
3. Pre-heat oven to 350° Fahrenheit.
4. Brush trout inside and out with olive oil and then stuff cavity with the seafood stuffing. Tie with kitchen string along the length of the trout.
5. Cook until internal temperature reaches 145° Fahrenheit, about 15-20 minutes.
6. While the rainbow trout is cooking, prepare the Citrus Butter.

For the Citrus Butter:

1. In a small mixing bowl, whip all ingredients together.
2. Evenly spoon butter onto one edge of a piece of parchment paper, lengthwise. Gently begin rolling up butter and parchment. If it is too soft to roll, refrigerate for a few minutes and try again.
3. Roll up until smooth and in a cylinder shape about 1¼ inches in diameter.
4. Twist the ends of the parchment and chill butter until ready for use.

To Serve:

1. Remove trout from oven, cut and remove string and top with citrus butter. Serve with a side of roasted asparagus or Brussels sprouts.