Barbecued Stuffed Lake Trout

"What a feast ths is!! Another great recipe from "Licence to Grill"."
 
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Ready In:
14mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Soak toothpicks in water for one hour.
  • Heat 3 tablespoons of oil in skillet over medium heat. Add onions and sauté until soft. Transfer to large bowl and cool.
  • Add egg and 2 tablespoons parsley, anchovy paste, rosemary and thyme. Mix in breadcrumbs until well combined. Season the stuffing with pepper to taste.
  • Using a sharp knife, make 1/2 inch diagonal cuts through the skin on each side of fish.
  • Season the cavities of each fish with salt and pepper. Spoon the stuffing in to the cavity of each fish being careful not to pack too tightly. Using soaked toothpicks, close cavity.
  • Preheat grill to 375°F.
  • Brush grill liberally with oil. Brush the trout all over with 1 tablespoons oil. Season the skin with salt. Place the whole trout on the grill and cook for 5-7 minutes per side.
  • Using metal spatula, transfer fish to platter. Remove toothpicks, and sprinkle with parsley.

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RECIPE SUBMITTED BY

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! <br> <br>I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - <br>My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. <br> <br>Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm <br> <br>I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.
 
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