Grilled Boneless Stuffed Trout
1 Rainbow Trout
Parsley
1/2 Lemon
Anisette – or Pernod
Olive Oil
Stuffing
1/4 Stick Butter
1/2 Cup Mushrooms — sliced & sauteed
1/2 Cup Shrimp — (baby)
2 Teaspoons Chives — chopped
1/2 Cup Chopped Onions
1 Teaspoon Green Pepper — chopped
Saute five ingredients until onions are golden.
Add 1 teaspoon Anisette or Pernod, some chopped parsley, salt and pepper.
Stuff the trout with the hot mixture, sprinkle stuffing with the juice of 1/2 lemon, then truss with toothpicks.
Rub outside with olive oil.
Grill for about 3 minutes each side or just until flesh becomes white.
Serves 2.
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