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Most Loved Barbecuing

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Add some sizzle to the barbecue with this terrific collection of tried-and-true recipes from Company's Coming, featuring savoury appetizers, tender slow roasts, freshly baked bread and sweet desserts, all grilled to perfection on your barbecue.
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Most Loved Barbecuing
Apricot-Stuffed Trout

Apricot-Stuffed Trout      "Apricot-Stuffed Trout" is available in PDF format print friendly version
Slightly sweet apricot and dill filling is a delectable complement to trout.
 
Cooking oil2 tsp.10 mL
Finely chopped red onion1/4 cup60 mL
 
Cooked jasmine (or long grain white) rice1/2 cup125 mL
Finely chopped pecans, toasted (see Note)2 tbsp.30 mL
Orange juice1 tbsp.15 mL
Finely chopped dried apricot1 tbsp.15 mL
Chopped fresh dill (or 1/2 tsp., 2 mL, 1 1/2 tsp.7 mL
dill weed)
Salt1/4 tsp.1 mL
Pepper, just a pinch
 
Whole trout (about 10 oz., 280 g, each),22
pan ready
 
Heat cooking oil in small frying pan on medium. Add onion. Cook for 5 to 10 minutes, stirring often, until softened. Transfer to large bowl.

Add next 7 ingredients. Stir well.

Rinse inside of each trout. Pat dry with paper towels. Divide and spoon rice mixture into each trout. Spread evenly. Tie each with butcher's string or secure with metal skewers to enclose filling. Preheat barbecue to medium-low. Place trout on greased grill. Close lid. Cook for 5 to 6 minutes per side until trout flakes easily when tested with fork. Serves 4.
 
1 serving: 236 Calories; 11.4 g Total Fat (6.1 g Mono, 2.8 g Poly, 1.5 g Sat); 57 mg Cholesterol; 11 g Carbohydrate; trace Fibre; 22 g Protein; 200 mg Sodium
 
Note: To toast nuts, spread evenly in ungreased shallow pan. Bake in 350°F (175°C) oven for 5 to 10 minutes, stirring or shaking often, until desired doneness.

 
 
Reprinted from Most Loved Barbecuing © Company's Coming Publishing Limited

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