My husband has cedar-plank grilled fish down to an art form. It's our favorite way to eat seafood, especially salmon and other meaty fish. For this technique, you simply soak the weighted plank for an hour or more in water, place the fish on top (skin down), and grill at a low temp until done. If, unlike me, you are not a Minnesota native and do not think that grilling weather and Lent can coincide, just place the fish in a baking dish and bake at 350º for 20-40 minutes, depending upon the size of the fish.
• 4 whole fresh trout, cleaned
• 2 cups spinach, chopped
• 1 1/4 cups bread crumbs
• 1 cup white wine
• 1/4 cup dry sherry
• 1/4 cup olive oil
• 1/4 cup pine nuts
• 1/4 cup green onions, chopped
• 4 tablespoons skim milk
• 2 teaspoons butter
• 1 teaspoon light cooking oil
• 1/4 teaspoon lemon juice
• 1/4 teaspoon pepper
Sauté green onions in olive oil until they start to soften. Add sherry, 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 1/4 of the 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 (place on top of a well-soaked cedar plank, if desired). Brush with wine mixture and grill until done, basting occasionally. Trout are done when the meat flakes easily and is a constant opaque color.
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