Grilled Trout Florentine

Recipe by Pierre Dance
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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