Name: Grilled Ruby Red Trout with Stuffed Squash
Ingredients: 2 md Tatuma or acorn squash; 6 sl Bacon; 2 Ears roasted sweet corn or 1-1/2 cups thawed frozen corn; 1 sm Onion, diced (1/2 cup); 2 lg Jalapeno peppers, seeded and minced; 2 lg Russet potatoes, peeled and cooked; 2 tb Minced fresh cilantro; Salt, to taste; Freshly ground black pepper, to taste; 1 c Whipping cream; 2 tb Butter; 1 c Sargento Shredded 4-Cheese Mexican Recipe Blend; 4 sm Fresh trout, * filleted; Olive oil Avocado sauce; Fresh spinach leaves or radicchio, cut in julienne strips for garnish

I am a Calvinist; I believe in election and predestination; but I would not dream of putting it under the heading of essential. I put it under the heading of non-essential… You are not saved by your precise understanding of how this great salvation comes to you. What you must be clear about is that you are lost and damned, hopeless and helpless, and that nothing can save you but the grace of God in Jesus Christ and only Him crucified, bearing the punishment of your sins, dying, rising again, ascending, sending the Spirit, regeneration. Those are the essentials… While I myself hold very definite and strong views on the subject, I will not separate from a man who cannot accept and believe the doctrines of election and predestination, and is Arminian, as long as he tells me that we are all saved by grace, and as long as the Calvinist agrees, as he must, that God calls all men everywhere to repentance. As long as both are prepared to agree about these things I say we must not break fellowship. So I put election into the category of non-essentials.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Dairy	Mexican	Fish/main, Grill/broil	1	Servings

INGREDIENTS

2	md	Tatuma or acorn squash
6	sl	Bacon
2		Ears roasted sweet corn or 1-1/2 cups thawed frozen corn
1	sm	Onion, diced (1/2 cup)
2	lg	Jalapeno peppers, seeded and minced
2	lg	Russet potatoes, peeled and cooked
2	tb	Minced fresh cilantro
		Salt, to taste
		Freshly ground black pepper, to taste
1	c	Whipping cream
2	tb	Butter
1	c	Sargento Shredded 4-Cheese Mexican Recipe Blend
4	sm	Fresh trout, * filleted
		Olive oil Avocado sauce
		Fresh spinach leaves or radicchio, cut in julienne strips for garnish

INSTRUCTIONS

Cut squash in half lengthwise. Remove and discard seeds. Cut a small slice
off from bottom of each squash half so it will set flat. Place in pan of
boiling water, or steamer, or microwave at HIGH for 5 minutes to partially
cook. Place on baking sheet. Cook bacon in large skillet until crisp. Drain
and crumble. Add corn, onion and jalapeno pepper to skillet with bacon.
Cook about 2 minutes until vegetables are tender. Stir in potatoes,
cilantro, salt and black pepper. Heat cream and butter on low just until
butter melts; add to vegetables in skillet. Spoon vegetable mixture into
squash; sprinkle with cheese. Bake at
350    degrees F 20 minutes. Meanwhile, rinse trout with cold water;
pat dry with paper towels. Lightly coat with olive oil and season with salt
and black pepper. Grill or broil, skin side down, about 7 minutes, until
fish is opaque and flakes easily. Serve grilled trout with avocado sauce. 4
servings.
* Hatchery trout usually have ivory flesh when cooked. Some chefs prefer
the flavor of red-fleshed trout, which results from trout feeding on
crustaceans, such as shrimp and crawfish.
Avocado sauce:
1 large ripe avocado, peeled and pitted 1 cup chicken broth 1 tablespoon
fresh lemon juice
1/4    teaspoon salt 1/8 teaspoon freshly ground black pepper
1/2    cup whipping cream Puree avocado in food processor until smooth.
Heat with remaining ingredients in saucepan on medium, stirring frequently
until hot and slightly thickened. Source: El Mirador - San Antonio
Downloaded from http://www.roa.com/index.html, Recipes of America,
Milwaukee PBS
MCBuster formatted by Gail Shermeyer <4paws@netrax.net> on Mar 25, 1997
Recipe by: http://www.roa.com/index.html, Recipes of America Posted to
MC-Recipe Digest V1 #558 by 4paws@netrax.net (Shermeyer-Gail) on Apr 08,
1997

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