Grand Isle Stuffed Trout

• 1 large onion, chopped
• 1 bell pepper, chopped
• 5 cloves garlic, minced
• 1-1/2 cups (350 ml) butter, divided
• 1 lb (.5 kg). fresh shrimp, peeled
• 1 lb (.5 kg). crab meat
• 2 eggs, beaten
• 1 cup (225 ml) bread crumbs
• salt and pepper, to taste
• 12 fillets of trout
• 2 tbsp (30 ml) Worcestershire sauce
• 3 tbsp (45 ml) lemon juice
• 1 tbsp (15 ml) mustard
• 1 tbsp (15 ml) Tabasco sauce

1. Preheat oven to 350 degrees (175 C.).
2. Saute onions, bell pepper and garlic in 1/2 cup (125 ml) of the butter.
3. Add shrimp and cook until it turns pink.
4. Remove shrimp only to large mixing bowl and add crab meat, eggs, bread crumbs, salt and pepper.
5. Reserve saute.
6. Toss seafood to mix well.
7. In a lightly greased baking dish, place 6 fillets side-by-side.
8. Spoon the seafood mixture onto each fillet evenly.
9. Place another fillet on top of each, creating a "sandwich."
10. Meanwhile, add the remaining 1 cup (225 ml) butter, Worcestershire sauce, lemon juice, mustard and Tabasco to the reserved saute and heat until bubbly.
11. Pour over fish.
12. Cover with foil.
13. Bake at 350 degrees (175 C.) for 30 minutes.
14. Baste with sauce every 10 minutes, and remove the foil the last 10-15 minutes of baking time.

onion, bell pepper, garlic, butter, fresh shrimp, crab meat, eggs, bread crumbs, salt, trout, worcestershire sauce, lemon juice, mustard, tabasco sauce

Taken from online-cookbook.com/goto/cook/rpage/0013C0 (may not work)