4 Trout, scaled and cleaned
1 1/2 cups Macadamia nuts, chopped fine
1 cup prunes, pitted and chopped fine
1 tablespoon sweet sherry
1 1/2 cups breadcrumbs
Sea salt and pepper
1 teaspoon parsley, chopped 1 teaspoon dill, chopped 1 teaspoon virgin olive oil
In a bowl, mix the nuts, prunes, sherry, and breadcrumbs until well blended. Season with sea salt and pepper, add in parsley and dill. Fill the cavity of each trout with the mixture, using toothpicks to secure them closed. In a skillet, heat the oil, cooking each side of the trout about four minutes. Just before serving, squeeze on the lemon juice and garnish with parsley or dill.
6 Trout filets
1/3 cup French dressing
1/3 cup salad oil
1 can whole potatoes, drained (19 ounces)
2 teaspoons salt
2 green bell peppers, cut into chunks 2 tomatoes, cut into chunks Salt and pepper to taste
Cut the trout into chucks that can be skewered, place them in a shallow pan, and then pour the dressing over the fish. Let stand for 30 minutes. Remove the trout from the pan and start putting the pieces on a skewer, alternating with the vegetables. Brush each completed skewer with the dressing and season with salt and pepper. Grill about four inches from heat, cooking on each side about three minutes. Brush occasionally with dressing until done.
Was this article helpful?