Grilled Trout With Grape Leaves
From chefmeow 15 years ago
- 20 minutes to make
- Serves 2
This recipe comes from the Hutchinson Estate in Mesquite, Texas. I purchased this collection in 1984.
Ingredients
- 1-1/2 cups cooked white rice shopping list
- 3 tablespoons freshly squeezed lemon juice shopping list
- 1 tablespoon olive oil shopping list
- 1 teaspoon grated lemon peel shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 2 whole trout gutted shopping list
- 12 large grape leaves drained and divided shopping list
How to make it
- In medium bowl combine cooked rice, juice, oil and lemon peel with salt and pepper.
- Preheat a barbecue grill or preheat oven to 375.
- Thoroughly rinse fish inside and out and pat dry with paper towels.
- Spoon rice mixture into cavity of each fish.
- Lay 6 grape leaves in rectangle on work surface slightly overlapping so there are no large gaps.
- Set one of the trout on top and wrap the leaves up and over the fish.
- Lay another leaf or two on top of the fish if necessary to fully enclose it.
- If grilling tie a few pieces of kitchen string around the fish to secure then repeat with second fish.
- Brush grill with oil and cook until fish is just opaque through about 6 minutes per side.
- Alternatively put fish in oiled baking dish and bake 20 minutes then discard strings and serve.
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