| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Christian | Fish, Grilled, Main dish, Sthrn/livng, Trout | 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 | T | Fresh thyme leaves |
| 1/2 | t | Salt |
| 1/2 | t | 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" <[email protected]> on Jan 9, 1999
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