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Home » Recipes » BBQd Stuffed Lake Trout
Courtesy of:
Licence to Grill 
Episode:
Boys Gone Fishing 
Host:
Rob Rainford  
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BBQd Stuffed Lake Trout

Yield:  4


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Ingredients:

BBQd Stuffed Lake Trout

  • 5 tbsp extra virgin olive oil (75ml)
  • 1 x medium Spanish onion, minced
  • 1 x egg
  • 3 tbsp chopped fresh parsley (45ml)
  • 1 tbsp anchovy paste (15ml)
  • 1 tsp fresh rosemary, minced (5ml)
  • 2 tsp fresh thyme (10ml)
  • 1 1/2 cups coarse fresh white breadcrumbs (375ml)
  • 4 x whole fresh trout ¾ pound each (340 gr) scaled and inner parts removed
  • Salt and pepper to taste
 
Directions:

BBQd Stuffed Lake Trout

  1. Soak toothpicks in water for one hour.
  2. Heat 3 tablespoons (45ml) of oil in skillet over medium heat. Add onions and sauté until soft. Transfer to large bowl and cool.
  3. Add egg and 2 tablespoons (30ml) parsley, anchovy paste, rosemary and thyme. Mix in breadcrumbs until well combined. Season the stuffing with pepper to taste.
  4. Using a sharp knife make ½ inch diagonal cuts threw the skin on each side of fish.
  5. Season the cavities of each fish with salt and pepper. Spoon the stuffing into the cavity of each fish being careful not to pack too tightly. Using soaked toothpicks close cavity
  6. Preheat barbeque to 375° F/190°C.
  7. Brush grill liberally with oil. Brush the trout all over with 1 tablespoon (30ml) oil. Season the skin with salt. Place whole trout on the grill and cook for 5-7 minutes per side.
  8. Using metal spatula, transfer fish to platter. Remove toothpicks and sprinkle with remaining parsley.