"Sandi's Recipe of the Week"

Baked Stuffed Trout
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    4 trout, about 14 ounces each

  Marinade:

  3 tablespoons oil

  1 tablespoon fresh lemon juice

  1 tablespoon Dijon-style mustard

  1 tablespoon chopped green onion

  1 tablespoon chopped celery

  Stuffing:

  2 stalks celery

  1/2 onion

  4 tablespoons fresh white bread crumbs

  2 tablespoons melted butter

  Dash black pepper

  1/2 teaspoon salt

  1 to 2 tablespoons lemon juice

  

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