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Mountain Trout




Source of Recipe


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4 8 to 10-ounce fresh or frozen pan-dressed rainbow trout
1/4 cup finely chopped red onion
1/4 cup finely chopped green sweet pepper
2 teaspoons tarragon vinegar or white wine vinegar
1 teaspoon snipped fresh basil
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon pepper
1 tablespoon grated Parmesan cheese
2 tablespoons cooking oil
Whole tiny new potatoes, cooked and drained (optional)
Fresh basil sprigs (optional)

Thaw fish, if frozen. For stuffing, in a mixing bowl stir together the onion, green sweet pepper, vinegar, basil, salt, cumin, and pepper. Add Parmesan cheese; mix well.

Rinse fish and pat dry with paper towels. Brush the outsides and cavities of fish with oil. Spoon one-fourth of the stuffing mixture into each fish cavity.

Brush a wire grill basket with cooking oil. Place fish in basket. Grill fish on an uncovered grill directly over medium-hot coals for 7 to 11 minutes or until fish flakes easily with a fork, turning once. If desired, serve with new potatoes and garnish with basil sprigs. Makes 4 servings.