Rainbow Trout with Mushroom Crab Dressing

I love fishing like a fat kid loves cake.  Or, like I love cake.  I love fishing so much it is one of my favorite things to do if I am given a choice.  When fishing I do nothing but concentrate on fishing (well, and not falling down in the river, which I do; a lot…).   Maybe it’s because I’m a Pisces that I love the water and fish so much.  When I was a small child there was a yard in our town that had a “water feature” in their front yard.  I would beg my mother to drive by this house so I could see the fish.  I beg Better Half all the time for a “water feature” to which he proclaims (rightly so), “You live on a river.  That’s your water feature.”   He did surprise me one day with my own personal “water feature” by making the pipes connected to our rain gutters lead off the bluff onto rocks he had strategically placed to look like a mini-waterfall.  It’s quite charming and sort of cute (in a weird way).  I’m blessed.  I have a wonderful family and great friends.   I even think the fish like me which is why they jump onto my line!

You may wonder why, if I like fishing so much, I don’t subscribe to the catch and release trend.  I like to eat fish, and I like knowing the food on my plate is local and wild.  Plus, I caught it, I Better Half cleaned it, and I cooked it.  I know it’s fresh.  I believe in the circle of life, and I know overcrowding, be it people or critters, is not good for nature.  If I keep a fish, you can bet your sweet britches I’ll be eating that fish.  Here’s the fresh rainbow trout Better Half and myself caught and put in our pie-holes within three hours of catching.  Now that’s fresh fish!

Rainbow Trout Mushroom Crab Dressing

I’d like to say there’s a recipe, but alas, no.  But, here are instructions.  We had five rainbow trout.  They were relatively small, so no dressed fish, but fillets worked fine.  Better Half cleaned and filleted the trout.  Meanwhile, I sautéed a small amount of diced onion, diced celery, and chopped garlic in butter/olive oil until partially tender.  Then I added about one cup sliced cremini mushrooms and sautéed until everything was tender.  I mixed the veggies with about 8 ounces cooked crabmeat, about two cups fresh breadcrumbs, about ¼ cup melted butter, 1 teaspoon seafood seasoning, salt and pepper to taste, and put the mixture in the bottom of a buttered casserole pan.  I laid the trout on top,  sprinkled on a few shakes of seafood seasoning, salt and pepper, and then covered them with sliced lemons .  I drizzled olive oil on top and cooked at 350° for about 20 minutes, or until the fish was flaky and cooked in the middle.  Yum.  Now, got catch you some!

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