13 February 2016: Less IS more! In this dish, there are just a handful of ingredients that bring out the flavor of the trout that is grilled until just cooked through - it doesn't get better than this! The fish is served over my Italian Chopped Salad (see next blog posting for recipe). Best, Donna:
Donna’s Grilled Rainbow Trout with Basil-Kumquat Stuffing
Ingredients:
2 rainbow trout, about 3/4 pound each, scaled and cleaned
Olive oil
Salt and pepper to taste
12 kumquats, chopped and seeds removed
2 Tablespoons fresh basil, chopped
Method:
Preheat grill to 400 degrees F. Form a tray for the fish out of foil and spray with cooking oil. Rub entire fish with olive oil, season with salt and pepper and place on foil. Mix together kumquats, basil and additional salt and pepper, and stuff each fish with the mix. Grill for 15 minutes. Serve immediately.
Serves 2.
Copyright 2016.
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