| 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
A Message from our Provider:
“Where love is, God is. #Henry Drummond”