Grilled Boneless Stuffed Trout
1
Rainbow Trout
Parsley
1/2 Lemon
Anisette - or Pernod
Olive Oil
Stuffing
1/4 Stick Butter
1/2 Cup Mushrooms -- sliced & sauteed
1/2 Cup Shrimp -- (baby)
2 Teaspoons Chives -- chopped
1/2 Cup Chopped Onions
1 Teaspoon Green Pepper -- chopped
Saute five ingredients until onions are golden.
Add 1 teaspoon Anisette or Pernod, some chopped parsley, salt
and pepper.
Stuff the trout with the hot mixture, sprinkle stuffing with
the juice of 1/2 lemon, then truss with toothpicks.
Rub outside with olive oil.
Grill for about 3 minutes each side or just until flesh
becomes white.
Serves 2.
