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Stuffed trout rolls and aioli
4 trout fillets (or catfish)
2 tbs butter
1 cup chopped creole seasoning
1 lb small peeled shrimp
cajun seasoning to taste
2 cups plain bread crumbs, divided
grated romano or parmesan cheese, optional
1/4 cup mustard
parsley and green onions for garnish

For the Lemon Jalapeno Aioli:
3/4 cup mayonnaise
2 tbs lemon juice
2 tsp lemon zest
1/2 jalapeno, seeded, chopped
2 tbs chopped fresh parsley
2 tbs chopped red onion
salt/pepper to taste

Make the aioli first by blending all ingredients in a mini-chopper or blender. Set aside in fridge until everything else is ready.

In a skillet, melt butter and saute creole veggies until wilted. Add shrimp and cajun seasoning and cook just until shrimp are pink (2-3 minutes). Remove from heat and blend in bread crumbs two tablespoons at a time until stuffing consistency is achieved (about 1/2 to 3/4 cup total). Toss in grated cheese if you like. Check seasonings for your taste. Let cool a while.

Preheat oven to 375. Add remaining bread crumbs (season them yourself) to a plate. To prep fish, dab it with a paper towel to absorb excess moisture. Then brush one fillet at a time with a little mustard (just enough mustard to make bread crumbs stick). Take 1/2 cup stuffing in your hands and make a ball. Wrap fillet around stuffing and secure with toothpicks. Place roll on bread crumbs and toss bread crumbs all around and on top of fish roll. Place in a nonstick baking pan. Repeat for remaining fillets. Bake at 375 for 25 minutes, depending on thickness of fillet.

To serve, top with a little aioli. Yum.