This is a classic grilled trout recipe. The spinach stuffing adds a lot of flavor and helps to turn this into a complete meal.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: Serves 4
Ingredients:
- 4 whole fresh trout, cleaned
- 2 cups spinach, chopped
- 1 1/4 cups bread crumbs
- 1 cup white wine
- 1/4 cup dry sherry
- 1/4 cup olive oil
- 1/4 cup pine nuts
- 1/4 cup green onions, chopped
- 4 tablespoons skim milk
- 2 teaspoons butter
- 1 teaspoon light cooking oil
- 1/4 teaspoon lemon juice
- 1/4 teaspoon pepper
Preparation:
Sauté green onions in olive oil until they start to soften. Add sherry and stir in well. Add spinach and pine nuts. Cook an additional 2 minutes or until spinach wilts. Remove from heat and 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 stuffing. Set aside. Preheat grill. Combine wine, pepper and butter in a pan and bring to a boil. Cook until alcohol has evaporated. Place trout on hot grill. Brush with wine mixture and grill until done, basting occasionally. Trout are done when the meat flakes easily and is a constant opaque color.
