It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Grilled Rainbow Trout with Citrus and Cilantro
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- #24117
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 boned whole fresh trout (about 10 ounces each)
2 tablespoons olive oil
salt and freshly ground black pepper
8 thin orange slices
8 thin lemon slices
8 thin lime slices
1/4 cup chopped fresh cilantro or parsley, plus sprigs for garnish
directions
Prepare a medium fire in a covered charcoal or gas grill. Oil the grill rack.
Brush the trout inside and out with the olive oil. Season with salt and pepper.
Laying the trout open, overlap 1 each of the orange, lemon, and lime slices along one side. Sprinkle each with 1 tablespoon of the chopped cilantro, then fold the trout over to enclose the filling. Secure the opening with small skewers or wooden toothpicks.
Grill the trout for 5 minutes. Use a wide spatula to turn it carefully. Grill 4 to 5 minutes longer, until just cooked through.
Serve garnished with the remaining citrus slices and cilantro sprigs.
added by
felkins
nutrition data
Nutritional data has not been calculated yet.
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