Brook trout grilled with wild rice^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Cooking Light 9-95 | ||
| Carolyn Shaw 8-95 | ||
| 1 | tablespoon | Olive oil |
| 2 | cups | Thinly sliced leek, divided |
| 1½ | cup | Sliced meshrooms |
| 1 | clove | Garlic, crushed |
| 4 | cups | Water |
| ½ | cup | Uncooked wild rice |
| ¼ | teaspoon | Salt, divided |
| ¼ | teaspoon | Pepper, divided |
| 4 | Thyme sprigs | |
| 4 | (8 oz) cleaned brook trout | |
| 1 | tablespoon | Butter |
| 1 | tablespoon | Chopped fresh parsley |
| Additional thyme sprigs, | ||
| Optional | ||
Directions
Heat oil in a medium saucepan over medium-high heat. Add ¼ cup leek, mushrooms and garlic; saute 3 minutes. Add water, rice, ⅛ teaspoon salt and ⅛ teaspoon pepper; bring to a boil. Cover, reduce heat and simmer 50 minutes or until rice is tender. Drain rice, reserving 1 cup liquid; set rice aside. Return liquid to pan. Bring to a boil and cook 8 minutes or until reduced to ½ cup. Remove from heat; set broth aside and keep warm.
Place 1 sprig thyme in the center of a 10" square of aluminum foil.
Place 1 fish on top of thyme. Sprinkle fish cavaties with remaining salt and pepper. Stuff ½ cup rice mixture into cavaties of fish.
Wrap fish in foil, twisting the ends to seal.
Prepare grill and place the foil wrapped fish on grill rack; grill 10 minutes on each side or until fish flakes easily with a fork. Unwrap fish; remove and discard skin. Set the fish aside and keep warm.
Melt butter in a small saucepan over medium-high heat. Add remaining leek and saute 2 minutes or until tender. Divide leek evenly among four serving plates and top with fish. Drizzle 2 tablespoons broth evenly over each fish and sprinkle with parsley. Garnish with additional thyme sprigs if desired.
Per serving: 266 calories, 20⅘ g protein, 9⅖ g (32%) fat, 25⅖ g garb., 2⅕ g fiber, 53 mg chol., 3.7 mg iron, 213 mg sodium, 101 mg calcium.
recipe by Chef Michael Foley, owner Printer's Row in Chicago.
Submitted By CAROLYN SHAW On 09-05-95