The perfect recipe for throwing on the grill and enjoying the last days of summer. Whole Stuffed and Grilled Trout is sure to please everyone, especially since it uses Glory Foods Pinto Beans and Rice.
4 small whole trout; cleaned
2 teaspoons virgin olive oil; divided
1 (15 oz) can Glory Foods Pinto Beans and Rice
2 green onions (plus extra for grilling)
2 garlic cloves; minced
1 teaspoon fresh (or 1/2 teaspoon dried) dill
2 teaspoons freshly grated lemon zest
1/2 teaspoon lemon pepper
1/2 teaspoon dried dill
Prepare barbecue to medium heat.
Brush olive oil in the cavity and outside of the fish.
Drain and empty the beans and rice into a small bowl; set aside. Slice 2 green onions into thin circles and add to beans and rice along with garlic, dill, lemon zest & lemon pepper; stir well.
Divide and stuff mixture the cavity of each fish. Grill for 4 minutes per side until meat of fish flakes.
If you have kitchen twine, soak in water for 10 minutes and tie a couple pieced around each fish to keep stuffing intact. If not, be careful when turning fish.
Serve with charred lemon halves and whole green onions, if desired. Rub with a small amount of olive oil onto cut lemons and whole green onions before grilling.
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