• Stuffed Rainbow Trout

From the Share – Fall 2016 newsletter

Always opting for fish filets means you’re missing out on some serious flavor. Whole fish have a gelatin-rich backbone and skin to seal in moisture, producing sweet-tasting flesh with a cushiony texture. And at the Wedge, we bring you local Star Prairie trout raised right here in Minnesota!

What to look for: clear eyes; it’s an easy way to tell how fresh the fish is.


Ingredients

  • 2 rainbow trout
  • 6 oz canned lump crab meat, drained of liquid
  • 1 cup spinach, chopped
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced
  • 1 tablespoon fresh dill, chopped
  • ½ teaspoon salt
  • ½ teaspoon pepper

Preparation

  1. Prepare grill, target temperature 350°.
  2. In a bowl mix the crab meat, spinach, lemon zest, lemon juice, garlic, dill, salt and pepper.
  3. Lay out two sheets of aluminum foil, large enough to fully wrap one trout, and grease each sheet lightly with non-stick spray. Place open trout on the foil and stuff with half of the mixture, then wrap tightly with the foil. Repeat with the second trout.
  4. Cook on grill for ten minutes. Flip the trout over and cook for another ten minutes. Serve with lemon wedges if desired.

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