1/1 Photo of Trout Stuffed With Garlic and Spinach
This is from a small cookbook my DM picked up at the Gilroy Garlic Festival some years ago "Totally Garlic Cookbook" by Helene Siegel and Karen Gillinham. This sure looks like a meal meant to be cooked right here in my home...some feel I use too much garlic, I say Never too much garlic.
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- 1Blanch the garlic slivers in boiling water 3 minutes. Drain, rinse with cold water, and rinse again.
- 2Wilt the spinach leaves in a large dry pot over high heat, turning occasionally, 3 minutes. Remove from heat, squeeze out excess water and roughly chop. Combine in small bowl with garlic slivers, salt, and pepper.
- 3Preheat oven to 400 degrees F. Season inside of trout with salt and pepper. Divide spinach mixture and tuck inside fish. Tie with string around center of each to hold stuffing. Dust the outsides with flour and season with salt and pepper.
- 4Melt butter and oil in 2 large skillets over high heat. Fry the fish about a minutes per side. Transfer to oven and cook 4 minutes, turning after 2 minutes. Serve hot with lemon wedges.
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Nutritional Facts for Trout Stuffed With Garlic and Spinach
Serving Size: 1 (74 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 131.3
- Calories from Fat 114
- Total Fat 12.7 g
- Saturated Fat 4.6 g
- Cholesterol 15.2 mg
- Sodium 76.0 mg
- Total Carbohydrate 5.6 g
- Dietary Fiber 2.2 g
- Sugars 0.2 g
- Protein 1.8 g
The following items or measurements are not included: