Recipe for Rye-Stuffed Trout 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
4 slc Rye bread
1/3 cup Chopped celery
2 tbl Chopped onion
1 tsp Grated orange peel
1/4 cup Margearine or butter
2 tbl Fresh orange juice
1/4 cup Snipped parsley
1/4 cup Coarsly choppe cashews or peanuts (I used pecans)
Instructions:
Instructions: Oven to broil at 550 degrees. Cut bread into 1/2inch cubes. Spread on baking sheet. Broil 5-6 inches from heat, stirring one or two times, until toasted, about 4 minutes. SEt aside. SEt oven to bake at 375 degrees.

GRease a 13x9 inch baking pan (or xomething). In a 1-1/2 quart saucepan, cook and stir celery, onion and orange peel in margarine over medium heat until tender, about 5 minutes. Stir in orange juice. Heat until bubbly.

Stir in parsley and nuts. Add bread cubes; toss to coat. Remove from heat.

Place fish in prepared pan. Stuff with bread mixture. If desired (whatever the hell that means) brush fish with 2 tablespoons melted margarine or butter before baking. Bake until fish flakes easily at backbone, about 20 minutes. 4 servings.

/FISH

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