Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Grilled Trout Florentine
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- #104973
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 whole fresh trout, cleaned
2 cups spinach, chopped
1 1/4 cup bread crumbs
1 cup white wine
1/4 cup dry sherry
1/4 cup olive oil
1/4 cup pine nuts
1/4 cup chopped green onions
4 tablespoons skim milk
2 teaspoons butter
1 teaspoon light cooking oil
1/4 teaspoon lemon juice
1/4 teaspoon freshly ground black pepper
directions
Saute green onions in olive oil and sherry until they start to soften. Add spinach and pine nuts. Cook an additional 2 minutes or until spinach wilts.
Remove from heat and add bread crumbs, milk and lemon juice. Mix well.
Wash and pat dry the trout. Stuff each trout with spinach mixture. Tie with kitchen string to secure stuffing. Set aside.
Preheat grill. Combine wine, pepper and butter in a pan and bring to a boil. Cook until alcohol has evaporated.
Place trout on hot grill. Brush with wine mixture and grill Direct Heat until done, basting occasionally. Trout are done when the meat flakes easily.
added by
mary01
nutrition data
Nutritional data has not been calculated yet.
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