Grilled Trout Florentine
- Reviews 1
Ready In: 40 mins
Serves: 4
Ingredients
- 3 tablespoons extra virgin olive oil
- 1⁄3 cup green onion, chopped, whites, light greens
- 1⁄4 cup dry sherry, NOT COOKING SHERRY
- 2 cups spinach, fresh, chopped
- 1⁄4 cup pine nuts
- 1 1⁄4 cups breadcrumbs
- 1⁄4 cup skim milk
- 1⁄2 teaspoon lemon juice
- 4 trout, cleaned
- 1 cup white wine
- 1⁄4 teaspoon black pepper, freshly ground
- 2 teaspoons butter
Directions
- Preheat grill.
- heat the olive oil in a frying pan over med-high heat.
- Saute (stir fry) the green onions until they start to soften.
- Add sherry, spinach, and pine nuts. Mix well.
- Cook an additional 2 minutes until the spinach wilts.
- Remove from heat, add bread crumbs, milk, and lemon juice. Mix well.
- Wash and pat dry the trout.
- Stuff each trout with 1/4 of the spinach mixture.
- Tie with kitchen string to secure the stuffing. Set aside.
- Combine the wine, pepper, and butter in a sauce pan and bring to a boil.
- Cook a minute or so to evaporate the alcohol.
- Place the trout of the hot grill.
- Bast with the wine mixture occasionally.
- Grill for 2 - 2 1/2 minutes per side. (the meat should flake easily at the touch of a fork.).
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