RECIPE TITLE "Broiled Trout With Spinach Stuffing" Author: Stonewall Kitchen
serves 2 --- moderate
- 2 brook or rainbow trout, cleaned and boned
- Salt and freshly ground black pepper to taste
- 2 1/2 tablespoons Stonewall Kitchen Roasted Garlic Oil or olive
- 1 small onion, finely chopped
- 1 (10 ounce) package frozen chopped spinach, defrosted and
squeezed very dry
- 2 tablespoons Stonewall Kitchen Roasted Garlic & Onion
- 1 1/2 tablespoons pine nuts, lightly toasted
- Pinch of cayenne pepper, optional
- 1/3 cup plain nonfat yogurt
- 1 scallion, including green part, finely chopped
Roasted Garlic and Onion Jam Our top selling, award winning savory jam. Slowly-roasted garlic, sweet onions and balsamic vinegar blend to make a jam that is an incredible glaze for garden-fresh vegetables, a topping with cream cheese for perfectly toasted focaccia bread, or an addition to enhance the flavor of any sauce for meat.
Low fat and luscious with a savory filling. Serve hot or at room
1. Rinse trout under cold water and pat dry. Remove any remaining bones with tweezers. Generously season with salt and pepper.
2. Heat 2 teaspoons of the Roasted Garlic Oil in a medium skillet. Add onion and sauté over medium heat until soft and lightly colored, 3 to 4 minutes. Add spinach, Roasted Garlic & Onion Jam and 2 tablespoons of water. Bring mixture to a boil and stir to dissolve the jam. Continue cooking until liquid evaporates, about 1 minute.
3. Stir in pine nuts, plenty of black pepper and cayenne pepper, if desired. Set aside to cool.
4. Turn on broiler. Position oven rack about 5 to 6 inches from heat. Place a piece of lightly oiled aluminum foil on a cookie sheet.
5. Fill trout with spinach mixture, packing it well, and place on a cookie sheet. Broil for 4 minutes on each side. Turn off broiler and let trout rest in oven for 4 minutes longer.
6. Whisk together yogurt, the remaining 2 tablespoons of Roasted
Garlic Oil, scallions and salt and pepper to taste. Remove top skin
from trout and transfer to plates. Ladle some yogurt sauce over
trout and pass remaining sauce at table.