Ingredients:
2 8 oz Rainbow Trout Fillets, skin on, deboned and butterflied
Stuffing:
4 oz fresh Crabmeat (or canned)
1 ripe avocado, diced
pinch of salt
1 tsp cumin, ground
juice of 1 lime
Trout Sauce:
2 Tbsp canola oil
1 tsp garlic, chopped
1/2-1 tsp chipotle peppers, chopped in adobo sauce (less for mild, more for hot)
1/3 cup chicken stock
2 Tbsp white wine
1 Tbsp honey
2 tsp fresh cilantro, chopped
3 Tbsp butter (unsalted), melted

Directions:
1. Mix all stuffing ingredients and lightly mash with a fork.
2. Place stuffing inside trout and fold over, so it looks whole.
3. Brush with 1 Tbsp of the melted butter.
4. Place on cookie sheet or oven proof dish and bake in 400°F oven for approximately 25 minutes or until cooked through.
5. To make Trout Sauce heat oil in small pan.
6. Saute garlic.
7. Add chicken stock, wine, honey and chipotle.
8. Reduce by 1/2 and add cilantro.
9. Remove from heat, add remaining butter.
10. Spoon sauce evenly over fillets.

Notes:
Serve with rice pilaf and snow peas.
Conomo Cafe Chef Derek Ellerkamp, Essex Massachusetts