Name: Grilled Trout with Lemon Sauce and Stuffing
Ingredients: Lemon Sauce for Grilled Trout; (see recipe); 1 sm Meyer lemon or lemon; 4 Whole trout; cleaned; Olive oil; for brushing fish; Salt; Fresh ground black pepper; Fresh parsley stems; (optional); 5 minutes per side.

Discipline with dignity, then, involves not only structure that is set up to see to it that goals are reached. That is necessary, but it also considers the personal conviction of the child to do what God says to be even more vital. He was made in the image of God, and he must be reached in his heart with God’s Word. It is this message that speaks of a loving Lord who came and gave Himself for His people which first must touch our children’s hearts, bringing them to repentance and faith. Parents must lead them to repentance, lead them to conviction of sin, and bring them to the Savior. And then they must continue to show them what He wants and continue to motivate them, not just with the rod, but also by the cross.

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
Seafood	American	American, Entrée	4	Servings

INGREDIENTS

		Lemon Sauce for Grilled Trout; (see recipe)
1	sm	Meyer lemon or lemon
4		Whole trout; cleaned
		Olive oil; for brushing fish
		Salt
		Fresh ground black pepper
		Fresh parsley stems; (optional)
	5	minutes per side.

INSTRUCTIONS

PREPARATION: Make the Lemon Sauce recipe in this cookbook. Can be prepared
two hours ahead.
Cut the remaining lemon from the Lemon Sauce recipe into very thin slices.
COOKING AND SERVING: Heat the grill or broiler. Brush the trout inside and
out with olive oil and season generously with salt and pepper. Arrange
lemon slices in an overlapping row in the cavity of each fish and lay
parsley stems on top of lemon. Grill or broil trout until just done, about
Put fish on warm plates and top with Lemon Sauce.
NOTES : Simple uncooked lemon vinaigrette meets simple grilled trout. A
simple, uncooked Lemon Sauce, really a vinaigrette, is the perfect
complement to delicate-fleshed trout. You can substitute arugula or chervil
for some of the parsley in the sauce.
Recipe by: Cook's Magazine November 1987
Posted to TNT Recipes Digest by Nancy <BNRead@Worldnet.att.net> on Feb 4,
1998

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