Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1 teaspoon minced garlic

  3. 1/2 cup minced white onion

  4. 2 1/2 cups finely diced tomatoes

  5. 1/3 teaspoon ground cinnamon

  6. 1/4 teaspoon ground cloves

  7. Shrimp reserved from stock

  8. 1/3 cup green olives , pitted and chopped

  9. 3 to 4 small yellow pickled chiles, halved

  10. 5 tablespoons Shrimp Stock , recipe follows

  11. 1/3 cup dry white wine

  12. 3/4 teaspoon salt

  13. 4 rainbow trout , each 12 inches long, boned

  14. 1/4 cup butter, softened

  15. 5 cups day-old sourdough bread crumbs

  16. 10 sprigs Italian parsley

  17. 3 lemons , cut into wedges

  18. Salsa for fish, recipe follows

  19. Special Equipment: 1 large upholstery needle, kitchen string, parchment paper

Instructions Jump to Ingredients ↑

  1. Heat olive oil in a 14-inch skillet over medium heat. Quickly saute the minced garlic and onions . Add the tomatoes and saute for 5 minutes, or until the tomatoes soften. Add cinnamon, cloves , shrimp (reserved from the stock), olives, chiles, stock, wine, and salt, and then simmer until all the liquid in the stuffing is cooked off.

  2. Preheat a grill to medium-high.

  3. Spoon about 4 or more tablespoons of stuffing inside the cavity of each boned fish. Thread a large upholstery needle with a 15-inch length of cooking string. Knot the string, and sew the fish closed. Rub the fish with generous amounts of butter , and then roll it in bread crumbs . Wrap each fish twice over in parchment paper making sure to butter the side of the paper that will touch the fish. Wrap the fish up in the paper, firmly tying off each end with a bit of string. Repeat this procedure with each fish. Place the fish on the grill for about 15 minutes, turning fish about halfway through cooking. A rich aroma of shrimp and toasted bread will indicate when the fish is finished cooking.

  4. Remove the parchment paper, snip away string, and promptly serve the fish on a platter with parsley sprigs and lemon wedges. Serve with the Salsa for Fish.


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