Ingredients:
1 Rainbow Trout fillet, butterflied
Stuffing:
4 oz crabmeat
1 ripe avocado, diced
1 tsp ground cumin
juice of 1 lime
salt to taste
Trout Sauce:
1 Tbsp canola oil
1 tsp garlic, chopped
1/2-1 tsp chipotle peppers in adobo sauce, chopped
1/3 cup chicken stock
2 Tbsp white wine
1 Tbsp honey
2 tsp fresh cilantro, chopped
1 Tbsp butter, 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 butter.
4. Place on baking sheet or oven proof dish. Bake in 400°F oven for approximately 25 minutes or until cooked through.
5. Prepare Trout sauce. Heat oil in small pan.
6. Sauté garlic.
7. Add chicken stock, wine, honey and chiptole.
8. Reduce by half. Add cilantro.
9. Remove from heat. Stir in remaining butter.