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Grilled Wild Rice-Stuffed Trout

1/2   cup (125 mL) uncooked wild rice blend
1/3   cup (75 mL) finely chopped onion
1/3   cup (75 mL) finely chopped celery
1/4   cup (50 mL) slivered almonds, toasted
1   tbsp (15 mL) coarsely chopped fresh parsley
2   tbsp (30 mL) fresh orange juice
2   tsp (10 mL) orange zest
1   tsp (5 mL) butter
1/2   tsp (2 mL) each salt and coarsely ground black pepper, divided
2   whole trout, dressed and scaled (1416 oz/350400 g each)
   Butcher's twine
2   tsp (10 mL) olive oil
  1. Cook rice according to package directions, omitting salt and butter. Combine rice, onion, celery, almonds, parsley, orange juice, zest, butter and 1/4 tsp (1 mL) each salt and black pepper in medium mixing bowl; mix well.
  2. Prepare grill for direct cooking over medium-high heat. Rinse inside cavities of trout with cold running water. Pat dry with paper towels. Sprinkle inside cavities with remaining 1/4 tsp (1 mL) each salt and black pepper. Spoon rice filling evenly into each trout cavity. Using butcher's twine, tie body of trout at 1-in. (2.5-cm) intervals. Brush outside of trout with oil.
  3. Spray BBQ Flexible Basket with nonstick spray intended for the grill. Place trout in basket. Grill, covered, 1520 minutes or until trout flakes easily with a fork, turning basket once. Remove trout from basket. Remove and discard twine. Serve.

Yield: 4 servings

Nutrients per serving: Calories 250, Total Fat 12 g, Saturated Fat 2 g, Cholesterol 35 mg, Sodium 340 mg, Carbohydrate 22 g, Fiber 3 g, Protein 15 g