Trout Stuffed With Dates

Name: Trout Stuffed With Dates
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 4 medium fresh trout, whole; 3/4 cup dates, chopped; 1/4 cup cooked rice; 1 onion, finely chopped; 4 tablespoons fresh coriander, minced (cilantro); 1/4 teaspoon ginger, ground; 1/4 teaspoon cinnamon; 1/3 cup blanched almond, chopped; 3 tablespoons butter, softened; cinnamon, for dusting

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Recipe by Jostlori

This is a North African version of trout in foil packets. The spices, combined with the dates and rice, are a wonderful combo and the aroma is divine! This is also good if you use banana leaves to wrap the trout. The leaves give it a slightly different flavor, but it works. Try a side of Saffron Rice (my recipe #502997) but use almonds in place of the pistachios.

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READY IN: 50mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

4

medium fresh trout, whole
³⁄₄

cup dates, chopped
¹⁄₄

cup cooked rice
1

onion, finely chopped
4

tablespoons fresh coriander, minced (cilantro)
¹⁄₄

teaspoon ginger, ground
¹⁄₄

teaspoon cinnamon
¹⁄₃

cup blanched almond, chopped
3

tablespoons butter, softened
cinnamon, for dusting

DIRECTIONS

Preheat oven to 350F.
Rinse the trout under cold running water and pat dry with paper towels. Season the cavities lightly with salt and pepper.
Combine the dates, rice, HALF the onion, the coriander, ginger, cinnamon, almonds and HALF the butter in a bowl. Season well with salt and pepper.
Spoon the stuffing in the fish cavities and place each fish on a well-greased, double sheet of foil. Brush the fish with the remaining butter, season with salt and pepper and divide the remaining onion among the four parcels.
Wrap the fish neatly and seal the edges of the foil.
Place the parcels on a large baking trap and bake for 15-20 minutes, or until cooked to your liking. Serve with a light dusting of cinnamon.

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