Cajun Spiced Trout with Red Beans and Rice


Something Extra
Summer 2014

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Cajun Spiced Trout with Red Beans and Rice
Cajun Spiced Trout with Red Beans and Rice
Ingredients
1 tbsp. flour
Reynolds oven bag
4 small rainbow trout heads removed
3 tbsp. butter, softened
1 tbsp. McCormick Cajun Seasoning
8 lemon slices
1 (8- oz.) package Mahatma Red Beans and Rice Mix
Directions
Prep time: 5 minutes
Cook time: 25 minutes

Preheat oven to 350°F. Place flour in oven bag; shake well and place bag on a flat baking sheet. Rinse fish and pat dry, inside and out. In a small bowl, stir together butter and Cajun seasoning. Spread about 1/2 tbsp. inside each fish, then insert 2 lemon slices inside each. Place fish in oven bag; close bag with plastic ties. Bake for 25 minutes or until internal temperature of fish reaches 150°F. Meanwhile, prepare red beans and rice according to package directions. Carefully remove fish from oven bag; serve fish and juices over cooked red beans and rice.

Makes 4 servings.

Tip! Try making this dish in foil over the campfire on your next camping trip.
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