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Grilled Boneless Stuffed Trout
• 1/2 stick butter
• 1 cup mushrooms, sliced & sautéed
• 1 cup shrimp (baby)
• 4 tsp chives, diced
• 1 cup diced onions
• 1 tbsp green pepper, diced
• 1/4 cup dry white wine – see note
• 1/2 cup fresh chopped parsley
• salt and freshly ground pepper to taste
• 2 fresh 10-12 oz rainbow trout, rinsed and dried
• 1 lemon olive oil
Melt butter in medium fry pan over medium heat and
sauté mushrooms, shrimp, chives, onion & peppers until
onion is golden. Stir in wine and allow to evaporate,
1 minute. Remove from heat. Add the chopped parsley,
salt and pepper. Stuff each trout with the hot
mixture, sprinkle stuffing with the juice of 1/2
lemon. Rub outside with olive oil. Place in oiled fish
basket and grill over medium-hot coals for about 3
minutes each side or just until flesh becomes white.
Serve with lemon wedges and a fresh, crisp green
salad.
• Serves 4 •
WINE NOTE
Try a fruity, non-tannic red wine for a different flavor profile.
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