GRILLED STUFFED TROUT RECIPES
HERB-STUFFED GRILLED TROUT - COUNTRY LIVING
Thyme and red onion lend delicate flavors to fresh trout cooked over an open fire. Serve with our Foil-Baked New Potatoes and Sage-Buttered Corn on the Cob (see Related Links) for an elegant summer meal that's easy to prepare. Using a hinged basket
Provided by COUNTRYLIVING.COM
Categories healthy low-carb Barbeque dinner party Father's Day feed a crowd Fourth of July dinner main dish
Total Time 0S
Prep Time 0S
Cook Time 0S
Yield 4
Number Of Ingredients 6
Steps:
- Prepare the fish: Preheat grill to medium high. Place the trout on a clean work surface. Evenly divide the thyme, red onion, salt, and pepper among the 4 trout and place in the cavity of each. Rub the outside of each trout with the oil and set aside. Cut twelve 10-inch lengths of kitchen twine; tie 3 around the body of each trout to secure the herb stuffing. Cook the trout: Place the trout in a large grill basket and cook directly on the grill rack for about 7 minutes. Flip the grill basket over and continue cooking until opaque in the center -- about 7 more minutes. Remove twine and serve immediately.
Nutrition Facts : Calories 447 calories
GRILLED TROUT FLORENTINE RECIPE - FOOD.COM
I got this recipe at elk camp north of Bayfield, Colorado more years ago than I care to remember.While us 'manly types' were hunting, Gus, our camp cook spent his spare time fishing. He never ceased to amaze me with the things he hauled out the drawers and bins of his chuck trailer. In the middle of nowhere he had fresh spinach to make this wonderful dish. Until then the only way I'd had trout was breaded and pan fried. This was the start of my lessons in some of the better ways to prepare trout. The lessons haven't stopped since then, thank you very much.
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat grill.
- heat the olive oil in a frying pan over med-high heat.
- Saute (stir fry) the green onions until they start to soften.
- Add sherry, spinach, and pine nuts. Mix well.
- Cook an additional 2 minutes until the spinach wilts.
- Remove from heat, add bread crumbs, milk, and lemon juice. Mix well.
- Wash and pat dry the trout.
- Stuff each trout with 1/4 of the spinach mixture.
- Tie with kitchen string to secure the stuffing. Set aside.
- Combine the wine, pepper, and butter in a sauce pan and bring to a boil.
- Cook a minute or so to evaporate the alcohol.
- Place the trout of the hot grill.
- Bast with the wine mixture occasionally.
- Grill for 2 - 2 1/2 minutes per side. (the meat should flake easily at the touch of a fork.).
Nutrition Facts : Calories 603.6, FatContent 30.1, SaturatedFatContent 5.3, CholesterolContent 97, SodiumContent 372.3, CarbohydrateContent 29.5, FiberContent 2.4, SugarContent 3.4, ProteinContent 39.8
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