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Smoked Steelhead Trout Zucchini Boats

Smoked Steelhead Trout Zucchini Boats

Preparation Time:
Cook time:
Yield: 4 servings

Ingredients:

4 oz Smoked Steelhead Trout
2 Zucchini
2 Tbsp Butter, divided
3 Scallions, thinly sliced
1 tsp Garlic, minced
10 oz fresh Baby Spinach, washed and dried
8 oz Cream Cheese
1/4 cup Mayonnaise
1/4 cup Sour Cream
1/2 to 1 cup Parmesaun Cheese
fresh Dill, finely minced
Salt & Pepper, to taste

Directions:

Preheat oven to 400F degrees. Heat 1 Tbsp. butter in a large skillet until it starts foaming. Add the scallions and garlic and cook until softened. Remove from heat and transfer the scallions and garlic to a small bowl to cool. Add the other tablespoon of butter and heat again until foaming. Add the spinach and cook, turning it frequently with tongs, until it wilts and starts to release water. Remove from the pan and squeeze as much water as possible from the spinach. Roughly chop and set aside to cool.

In a mixing bowl, whip cream cheese until smooth. Add the mayonnaise and sour cream and continue mixing until well-combined. Add the remaining ingredients and reserved scallions, garlic, and spinach. Taste and add more salt and pepper, if needed.

Cut zucchinis in half, scoop out the middles leaving a small rim. Scoop mixture into zucchini cavities. Place boats in oven and bake until the top is brown and the mixture is bubbling all over, about 20-25 minutes. Remove and let cool slightly before serving.

 
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