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Nutrition Facts
Serving Size 204 g
(Approx. 4 Servings)
Amount Per Serving
Calories 350 Calories From Fat 190
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 130 mg 43%
Sodium 870 mg 36%
Total Carbohydrate 13 g 4%
Dietary Fiber 4 g 16%
Sugars 1 g
Protein 26 g
Vitamin A 8% Iron 10%
Vitamin C 15% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Crab Stuffed Trout (Trucha Rellana)
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

4 whole fresh trout
1 large egg, yolk only
1 Tbsp salted butter, melted
2 Tbsp H-E-B Sunflower Oil with Garlic & Herb Flavors, divided use
3/4 cup(s) H-E-B Panko Lemon Pepper Bread Crumbs
4 Oz crab meat, gently rinsed and drained well
1/4 cup(s) green onion, finely chopped
1 Tsp Mi Tienda All Purpose Seasoning, divided use
1 medium Roma tomato, chopped
1 medium avocado, cubed
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Instructions

1
Preheat oven to 400ºF. Line a baking sheet with foil. Set aside.
2
Remove trout scales: Wrap a paper towel around fish tail to help hold it firmly. Using the dull side of a knife, scrap skin using short strokes until entire side of fish is cleaned up to the gills. The scales should come off easily. Rub your finger over skin to feel for any scales that may have been missed. Flip fish and repeat. Rinse under cool running water and pat dry. Set aside.
3
In a bowl, whisk together egg yolk, melted butter and 1 tablespoon of sunflower oil.
4
Add bread crumbs, crab meat, green onions and 1/2 teaspoon of seasoning. Mix lightly.
5
Gently stuff equal amounts of crab mixture into each trout.
6
Place fish on prepared baking sheet. Brush top side of trout with remaining sunflower oil then sprinkle with remaining seasoning.
7
Bake 15 to 18 minutes, depending on size of fish.
8
Garnish with chopped tomato and avocado if desired. Serve immediately.

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