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Fruit-Stuffed Trout

4 (6 to 8-ounce) pan-dressed rainbow trout or 4 (12 ounce) drawn trout

2 tablespoons margarine or butter, melted
1 tablespoon lemon juice

1 cup unseasoned croutons
1/3 cup diced dried fruit and raisin mixture
2 tablespoons margarine or butter, melted
2 tablespoons dry white wine or chicken broth
1/4 teaspoon salt
1/8 teaspoon ground allspice
1 green onion, chopped

Heat oven to 425F. Grease jelly roll pan, 15-1/2 x 10-1/2 x 1-inch.
Stuff fish with Fruit Stuffing. Close openings with skewers or
toothpicks if necessary. Place fish in pan. Mix margarine and
lemon juice; drizzle over fish.

Bake uncovered 15 to 18 minutes or until fish flakes easily with
fork.

FRUIT STUFFING:

Mix all ingredients until liquid is absorbed.

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