| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dupree, Grilling | 1 | Servings | |
INGREDIENTS
| 1 | Trout | |
| 1/2 | ts | Fresh dill; finely chopped |
| Salt and pepper; to taste | ||
| 2 | tb | Bacon drippings |
| 1 | md | Onion; chopped |
| 1/2 | c | Chopped celery |
| 1 | c | Sliced mushrooms |
| 1 | c | Crumbled cornbread |
| 4 1/2 | oz | Ripe olives; chopped |
| 1/2 | c | Sour cream |
| 1/4 | c | Butter; melted |
| 8 | Thin slices lemon |
INSTRUCTIONS
PANTRY: 1 TROUT: (4- to 5-pound) fresh sea trout, with head on, or 4 small trout (2/3 to 3/4 pound each) Preheat the grill. Wash and drain the fish. Sprinkle the outside and inside of the trout with the dill, salt, and pepper. In a medium skillet, heat the bacon fat, add the onion, celery, and mushrooms, and saute until soft. Add the cornbread, olives, sour cream, and melted butter. If necessary moisten with water slightly to make the stuffing hold together. Stuff the cavity of the fish with the mixture and close securely. Arrange 4 lemon slices on each side of fish. Place trout in oiled fish basket. Place basket on grill and cook until done, 10 minutes per inch of thickness, including stuffing, or about 15 minutes per side. Or place the fish in 2 greased rectangular baking pans, garnish the fish with lemons, and bake at 400 degrees for 10 minutes per inch of thickness, including stuffing, about 15 to 20 minutes.Yield: 4 servings Recipe By : Nathalee Dupree, TVFN Posted to MC-Recipe Digest V1 #241 Date: Fri, 11 Oct 1996 20:22:13 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> NOTES : Spring Dinner Party
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