- Recipes Home
- Interest Groups
Calico Stuffed Trout Recipe
|Whole trout||6 Pound, pan dressed (6 Pieces, 1 Pound Each)|
|Garlic||1 Clove (5 gm), cut into half|
|Carrot||1 Small, cut into 1 inch chunks|
|Bell pepper||1 Small, seeded (Red / Green Colored)|
|Celery stalk||1 Small (Inner)|
|White wine vinegar||2 Tablespoon|
|Dry basil||1⁄2 Teaspoon|
|Oregano leaves||1⁄2 Teaspoon|
|Salad oil||1⁄3 Cup (5.33 tbs)|
Calories 796 Calories from Fat 381
% Daily Value*
Total Fat 42 g65.4%
Saturated Fat 5.8 g29%
Trans Fat 0.2 g
Cholesterol 263.1 mg
Sodium 409 mg17%
Total Carbohydrates 3 g1.2%
Dietary Fiber 1.1 g4.3%
Sugars 1.2 g
Protein 95 g189.4%
Vitamin A 35.1% Vitamin C 29.6%
Calcium 21.6% Iron 39.7%
*Based on a 2000 Calorie diet
Cut six 8 by 12-inch pieces of heavy-duty foil; grease foil and center one trout on each piece.
Insert metal blade.
Place carrot in work bowl and process, using on-off pulses, until chopped; set aside.
Following directions, chop onion, then bell pepper, then celery, adding each to carrot after it's chopped.
Place wine, vinegar, basil, oregano, salt, and pepper in work bowl.
With motor running, pour oil through feed tube.
Continue processing until incorporated.
Evenly spoon vegetable mixture into cavity of each trout; drizzle vegetables with oil mixture.
Bring long sides of foil together over trout; fold down to trout.
Fold ends of each packet to seal.
Place wrapped trout on a grill 4 to 6 inches above a solid bed of glowing coals.
Cook just until fish looks opaque in center (8 to 10 minutes per side - open foil and cut a gash to test).