I love to fish! On a trip to Big Pine lakes years ago, my friend and I limited out in about 30 minutes on rainbow trout. Cleaned 'em on the spot, took them back to camp, fried them up with some spiced flour (onion powder, garlic powder, seasoned salt, cayenne, black pepper, chili powder). YUMMY stuff!<br /><br />Speaking of stuff or, more accurately, stuffing (recipe alert!); I found this recipe in a heart healthy cookbook years ago and it is just AMAZING! <br /><h2><span style="font-size: small;"><span style="font-family: Verdana;"><span style="font-size: medium;"><span style="font-size: small;">Crab Stuffed Trout</span></span></span></span></h2><p style="line-height: 150%;"><span style="font-family: Verdana;"><span style="font-size: small;">2 6-ounce trout, heads and tails removed</span></span></p><p style="line-height: 150%;"><span style="font-family: Verdana;"><span style="font-size: small;">2 teaspoons olive oil</span></span></p><p style="line-height: 150%;"><span style="font-family: Verdana;"><span style="font-size: small;">1 small onion, thinly sliced</span></span></p><p style="line-height: 150%;"><span style="font-family: Verdana;"><span style="font-size: small;">1/4 pound crabmeat</span></span></p><p style="line-height: 150%;"><span style="font-family: Verdana;"><span style="font-size: small;">1/4 pound fresh mushrooms, sliced</span></span></p><p style="line-height: 150%;"><span style="font-family: Verdana;"><span style="font-size: small;">Juice f 1/2 lemon</span></span></p><p style="line-height: 150%;"><span style="font-family: Verdana;"><span style="font-size: small;">3 tablespoons dry vermouth</span></span></p><p style="line-height: 150%;"><span style="font-family: Verdana;"><span style="font-size: small;">2 fresh lemons</span></span></p><p style="line-height: 150%;"><span style="font-family: Verdana;"><span style="font-size: small;"><strong>Method:</strong></span></span></p><p style="line-height: 150%;"><span style="font-family: Verdana;"><span style="font-size: small;">Rub trout inside and out with olive oil. Arrange in a 9 x 13 x 2-inch baking dish, stuff cavity with onion, crab and mushrooms. Combine lemon juice and vermouth, pour over fish both inside and outside. Cover baking dish with aluminum foil. Bake at 400<sup>o</sup>F for 20 minutes, or until skin pulls easily away from fish. Baste frequently during cooking. Serve with plenty of fresh lemon, garnish with parsley.</span></span></p><p><a name="aswift_1_anchor"></a><br /><br /></p><p style="margin-bottom: 0in;"> </p>