6 (4 ounce) fillets trout
1/2 cup chopped celery
1/4 cup chopped onion
6 slices bacon
1 (8 ounce) package cream cheese, softened
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
12 ounces cream cheese, softened
2 tablespoons sliced fresh ginger
3 tablespoons prepared Dijon mustard
In a medium bowl, mix together the celery, onion, bacon, cream cheese, green onions, parsley, and cream cheese. Cover, refrigerate, and marinate the tuna for about 1 hour.
Preheat the grill for high heat. Place the fish fillets on the grill, turn and cook approximately 2 minutes on each side. Place the fillets on the grill, cook for about 2 minutes on each side. Remove from the grill, and place on a flat pan. Cover with foil.
Bake at 400 degrees F (200 degrees C) for approximately 1 hour, turning fillets over each time the fish is flipped over.
Made this with super crab and rainbow trout, and far exceeded my expectations. Far exceeded even my most conservative "tacos" chili. The half lb of shrimp is a steal, and if you're a shrimp lover, you should try this dip. Oh, and the veggies are the best. You have not only filled out the
Loved this one! My boys think it's a main meal, but no, it wasn't. It was like a side dish, and added great flavor. I added basil and whole mints and marjoram, and upped the potatoes to 3 lbs. You can dress it up however you like (I did put potatoes in tomato sauce, for our taste) My boys do love it, though.
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