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Spring Onion-Stuffed Brook Trout
The combination of all natural Western Pecan and Apple BBQ chips infuse a lovely sweet smoky flavor in this recipe for Grilled Spring Onion-Stuffed Brook Trout.
Ingredients:
1 cup fresh bread crumbs½ cup pine nuts¼ cup sliced fresh flat-leaf parsley1 TBSP finely grated lemon zest2 TBSP plus 1 TSP extra-virgin olive oilFine sea saltFreshly ground black pepper4 whole brook trout (scaled, butterflied, and heads, tails, and fins removed)8 spring onions
Directions:
- For a gas grill, preheat to medium-high and place Western Apple and Pecan Wood Chips in a smoking tray or arrange in a foil pack and place directly over the hottest part of the grill. For a charcoal grill, prepare a fire and then place a handful of Western Apple and Pecan Wood Chips directly on your hot coals or place chips in a smoking tray and place on the grill.
- In a large bowl, toss together the bread crumbs, pine nuts, parsley, lemon zest, 1 TBSP olive oil, 1 TSP salt, and 1 TSP black pepper.
- Rinse the trout and pat dry. Rub 1 TSP of the olive oil on the outside of each trout and season with salt and pepper. Place one-quarter of the stuffing in the cavity of each trout, spreading evenly from the head end to the tail end. Lay 2 spring onions in each fish.
- When the grill is hot and the chips are smoking, place the trout in a fish grill basket on the grill and grill until the stuffing is hot and the fish is opaque in the center, about 7 minutes on each side. For best results, at least half of the cooking time should be with the lid closed to infuse the wood chip flavor.
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