Spicy stuffed trout
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | (10-12 inch) trout; cleaned | |
| ½ | cup | Unsalted butter; melted |
| 4 | Fresh hot green chiles; parched; peeled, seeded & de-ribbed | |
| 1 | cup | Grated Monterey Jack cheese |
| ½ | teaspoon | Ground Mexican oregano |
| ¼ | cup | Finely chopped onion |
| 1 | Clove garlic; minced | |
| 1 | Lime; quartered lengthwise | |
| 1 | teaspoon | Ground hot red chile |
| 4 | Cherry tomatoes | |
| 4 | Leaves red or green leaf lettuce | |
Directions
Prepare a bed of hot coals or preheat broiler. Rinse trout; remove scales but leave heads and tails on. Brush cavity of each with some of the melted butter. Split each green chile lengthwise; open out. Line each trout with an opened-out chile. Spoon ¼ cup cheese into each; then sprinkle cheese with oregano, onion & garlic. Brush outside of each trout with remaining melted butter. Adjust grill or broiler rack 4 inches from heat source.
Lightly grease grill or rack. Grill or broil fish just until flesh is opaque in center but still juicy. Serve on warmed plates. Dust center edge of each lime wedge with ground chile; garnish each serving with a lime wedge & a cherry tomato set atop a lettuce leaf. Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .