Name: Grilled Rainbow Trout with Mushroom Stuffing
Ingredients: 6 1-1/2 lb dressed Rainbow trout; 1/4 c Olive oil; 2 Shallots; minced; 1/2 lb Fresh mushrooms; chopped; 1/4 c Fine, dry breadcrumbs; 1 tb Fresh thyme leaves; 1/2 ts Salt; 1/2 ts Pepper; 2 Lemons; thinly sliced; 12 Fresh thyme sprigs

Whenever I utter the formula “I swear by God,” I am really saying, “Now I’m going to mark off an area of absolute truth and put walls around it to cut it off from the muddy floods of untruthfulness and irresponsibility that ordinarily overruns my speech.” In fact, I am saying even more than this. I am saying that people are expecting me to lie from the start. And just because they are counting on my lying I have to bring up these big guns of oaths and words of honor.

Helmut Thielicke

CATEGORY	CUISINE	TAG	YIELD
Seafood	Christian	Main dish, Trout, Fish, Grilled, Sthrn/livng	6	Servings

INGREDIENTS

6		1-1/2 lb dressed Rainbow trout
1/4	c	Olive oil
2		Shallots; minced
1/2	lb	Fresh mushrooms; chopped
1/4	c	Fine, dry breadcrumbs
1	tb	Fresh thyme leaves
1/2	ts	Salt
1/2	ts	Pepper
2		Lemons; thinly sliced
12		Fresh thyme sprigs

INSTRUCTIONS

Brush inside of trout with oil.
Combine shallots and next 5 ingredients; spoon evenly into trout. Place
lemon slices and thyme sprigs on stuffing and outside of fish; tie trout
with string.  Brush outside of trout with oil.
Cook, covered with grill lid, over medium-high heat (350 F to 400 F
degrees) about 8 minutes per side or until fish flakes easily with a fork.
Yield: 6 servings. From Dana & Cathy Christianson of N.C., in July, 1997
"Southern Living". Typos by Jeff Pruett.
Posted to MM-Recipes Digest V4 #3 by "Phillip Waters" <muddy@ibm.net> on
Jan 9, 1999

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