6 pan-dressed rainbow trout, fresh of frozen
2 tsp. salt
4 c. 1/2 inch soft bread cubes
2/3 c. butter
1 c. sliced mushrooms
2/3 c. sliced green onions
1/4 c. chopped parsley
2 tbsp. chopped pimentos
4 tsp. lemon juice
1/2 tsp. marjoram

Thaw frozen fish, clean, wash and dry. Sprinkle 1 1/2 teaspoon salt evenly over inside and outside of fish. Saute bread cubes in 1/2 cup of the butter until lightly browned, stirring frequently.

Add mushrooms and onions; cook until mushrooms are tender. Stir in remaining salt, parsley, pimento, lemon juice, and marjoram. Toss lightly. Use to stuff fish. Arrange in a single layer in a well greased baking pan. Brush with remaining melted butter. Bake in 350 degrees for 25-30 minutes or until fish flakes easily when tested with a fork. Serve plain or with your favorite fish sauce. Serves 6.