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Clear Water Trout
Trout favor the cool clear waters of the Rockies and the west and have always been a great sport fish. With the recent emphasis on fish as a part of a healthy diet, more people are turning to trout as a tasty addition to their home menus. Makes 4 servings

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. To make stuffing, combine in a mixing bowl the onion, green sweet pepper, vinegar, basil, salt, cumin, and pepper. Toss in Parmesan cheese; mix well.

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

Brush cooking oil onto a wire grill basket. 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.

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