01-20-2004, 10:54 PM
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Florentine Grilled Trout
Ingredients:
Four whole rainbow trout
2 tablespoons olive oil
Four garlic cloves, crushed
10-ounces fresh spinach
1/2 cup pine nuts
1/2 teaspoon each of salt and pepper
Directions:
Toast pine nuts in medium skillet. Remove and add 1-tablespoon oil, garlic, and spinach in batches. Cook four minutes and drain any remaining liquid. Add salt, pepper, and cool.
Sprinkle salt and pepper inside trout cavity and stuff each with spinach mixture. Brush trout with remaining oil.
Preheat grill. Grill 15 minutes on fish screen on medium or until flesh flakes easy with a fork. Turn once. Serve with lemon wedges, if desired.
Recipe serves four. [/size][/font]
[signature]
Florentine Grilled Trout
Ingredients:
Four whole rainbow trout
2 tablespoons olive oil
Four garlic cloves, crushed
10-ounces fresh spinach
1/2 cup pine nuts
1/2 teaspoon each of salt and pepper
Directions:
Toast pine nuts in medium skillet. Remove and add 1-tablespoon oil, garlic, and spinach in batches. Cook four minutes and drain any remaining liquid. Add salt, pepper, and cool.
Sprinkle salt and pepper inside trout cavity and stuff each with spinach mixture. Brush trout with remaining oil.
Preheat grill. Grill 15 minutes on fish screen on medium or until flesh flakes easy with a fork. Turn once. Serve with lemon wedges, if desired.
Recipe serves four. [/size][/font]
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