Grilled ruby red trout with stuffed squash

1 Servings

Ingredients

Quantity Ingredient
2 mediums Tatuma or acorn squash
6 slices Bacon
2 Ears roasted sweet corn or 1-1/2 cups thawed frozen corn
1 small Onion, diced (1/2 cup)
2 larges Jalapeno peppers, seeded and minced
2 larges Russet potatoes, peeled and cooked
2 tablespoons Minced fresh cilantro
Salt, to taste
Freshly ground black pepper, to taste
1 cup Whipping cream
2 tablespoons Butter
1 cup Sargento Shredded 4-Cheese Mexican Recipe Blend
4 smalls Fresh trout, * filleted
Olive oil Avocado sauce
Fresh spinach leaves or radicchio, cut in julienne strips for garnish

Directions

Cut squash in half lengthwise. Remove and discard seeds. Cut a small slice off from bottom of each squash half so it will set flat. Place in pan of boiling water, or steamer, or microwave at HIGH for 5 minutes to partially cook. Place on baking sheet. Cook bacon in large skillet until crisp. Drain and crumble. Add corn, onion and jalapeno pepper to skillet with bacon.

Cook about 2 minutes until vegetables are tender. Stir in potatoes, cilantro, salt and black pepper. Heat cream and butter on low just until butter melts; add to vegetables in skillet. Spoon vegetable mixture into squash; sprinkle with cheese. Bake at 350 degrees F 20 minutes. Meanwhile, rinse trout with cold water; pat dry with paper towels. Lightly coat with olive oil and season with salt and black pepper. Grill or broil, skin side down, about 7 minutes, until fish is opaque and flakes easily. Serve grilled trout with avocado sauce. 4 servings.

* Hatchery trout usually have ivory flesh when cooked. Some chefs prefer the flavor of red-fleshed trout, which results from trout feeding on crustaceans, such as shrimp and crawfish.

Avocado sauce:

1 large ripe avocado, peeled and pitted 1 cup chicken broth 1 tablespoon fresh lemon juice

¼ teaspoon salt ⅛ teaspoon freshly ground black pepper ½ cup whipping cream Puree avocado in food processor until smooth.

Heat with remaining ingredients in saucepan on medium, stirring frequently until hot and slightly thickened. Source: El Mirador - San Antonio Downloaded from , Recipes of America, Milwaukee PBS

MCBuster formatted by Gail Shermeyer <4paws@...> on Mar 25, 1997 Recipe by: , Recipes of America Posted to MC-Recipe Digest V1 #558 by 4paws@... (Shermeyer-Gail) on Apr 08, 1997

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