Grilled Stuffed Trout Recipe
This high on flavor Grilled Stuffed Trout recipe awaits you!. No other ingredient will make Grilled Stuffed Trout taste so yummy than Fish. It is the answer when you look for a tasty Main Dish. Treat your friends to this Grilled Stuffed Trout and let them know its taste.
Ingredients
4 brook or rainbow trout (approximately 10 to 12 ounces), gutted and boned
Salt and freshly ground black pepper
STUFFING
1 pound fresh spinach, thoroughly washed and patted dry
1 teaspoon safflower or flavorless vegetable oil
1 large onion, peeled and finely chopped
2 ounces small white mushrooms, wiped, trimmed, and thinly sliced
2 ounces pitted prunes, finely chopped
2 ounces sliced almonds, toasted until lightly brown
Salt and freshly ground black pepper to taste
SAUCE
2/3 cup natural yogurt
2 tablespoons olive oil
2 tablespoons freshly snipped chives
Salt and freshly ground black pepper to taste
Directions
Rinse the trout under cold water and blot dry.
Remove any remaining bones with tweezers.
Generously season the fish with salt and pepper.
For the stuffing Remove the stems of the spinach, pat dry, and cut it into thin strips.
Pour the oil into a large skillet and heat it over medium-high heat.
Add the onion, cover, and let it sweat over gentle heat for 1 minute.
Add the spinach and mushrooms, raise the heat to high, and cook for 2 minutes longer.
Stir in the prunes and cook 1 minute more.
Transfer the stuffing to a flat dish to cool.
When it is cold, combine it with the almonds and season to taste with salt and pepper.
Turn on the broiler and place a rack about 5 to 6 inches from the flame.
Stuff the trout with the spinach mixture, packing it well, and place the fish on lightly oiled foil on a cookie sheet or broiler pan.
Broil for 4 minutes on each side.
Turn off the broiler and leave the fish in for 4 minutes longer to rest.
Prepare the sauce Place the yogurt in a small bowl and whisk in the olive oil.
Season well to taste, then add the chives.
Pour the sauce into a gravy boat and pass it at the table.
Before serving the trout, remove the top skin from each fish.
Arrange them on individual warmed serving plates with some steamed vegetables such as a few small boiled potatoes or broccoli florets.
Remove any remaining bones with tweezers.
Generously season the fish with salt and pepper.
For the stuffing Remove the stems of the spinach, pat dry, and cut it into thin strips.
Pour the oil into a large skillet and heat it over medium-high heat.
Add the onion, cover, and let it sweat over gentle heat for 1 minute.
Add the spinach and mushrooms, raise the heat to high, and cook for 2 minutes longer.
Stir in the prunes and cook 1 minute more.
Transfer the stuffing to a flat dish to cool.
When it is cold, combine it with the almonds and season to taste with salt and pepper.
Turn on the broiler and place a rack about 5 to 6 inches from the flame.
Stuff the trout with the spinach mixture, packing it well, and place the fish on lightly oiled foil on a cookie sheet or broiler pan.
Broil for 4 minutes on each side.
Turn off the broiler and leave the fish in for 4 minutes longer to rest.
Prepare the sauce Place the yogurt in a small bowl and whisk in the olive oil.
Season well to taste, then add the chives.
Pour the sauce into a gravy boat and pass it at the table.
Before serving the trout, remove the top skin from each fish.
Arrange them on individual warmed serving plates with some steamed vegetables such as a few small boiled potatoes or broccoli florets.
