Dear Lillian: This delicious treatment for trout calls for stuffing, then breading and baking the fish. At the Wawona, it’s a light entree served on a bed of sauteed vegetables. The restaurant uses ...

Preheat oven to 375°F. Rinse trout fillets well under cold running water and pat dry with paper towels. Set aside. In a heavy-bottomed sauté pan, heat ¾ cup melted butter over medium-high heat. Add ...

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. REGION — Ice fishing provides the opportunity to make use of a whole fish, a ...

Dear SOS: I ate wonderful trout stuffed with spinach and mushrooms at the Wawona Hotel in Yosemite National Park. Could you obtain the recipe from the chef there? Dear Lillian: This delicious ...

When I was younger, I used to occasionally go fishing, hitting up the local lakes around the Bay Area. You could almost always be certain to catch a rainbow trout in the stocked lakes, which was a ...

1. In a bowl, toss the escarole with the shallot, lemon juice and 1 teaspoon of olive oil; season with salt and pepper. Stuff the trout cavities with the escarole and close with skewers. Season the ...

The weather has been cold to say the least. I know of some nice trout coming out of the lakes by those daring enough to brave the recent cold front. Sometimes you just might want to take a little ...

Stuffing seafood and meats with other seafood, meats and vegetables is a technique that evolved, quite likely, because home cooks needed another way to use the bounty of our waters and woods. Stuffing ...