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

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