Brook Trout Grilled With Wild Ricefish and seafood, grilling recipes, mushrooms 1 tablespoon olive oil 2 cups thinly sliced leek -- divided 1 1/2 cups sliced mushrooms 1 clove garlic; crushed 4 cups water 1/2 cup uncooked wild rice 1/4 teaspoon salt; divided 1/4 teaspoon pepper; divided 4 thyme sprigs 4 cleaned brook trout -- (8-ounce) 1 tablespoon butter 1 tablespoon chopped fresh parsley additional thyme sprigs -- (optional) Heat oil in a medium saucepan over medium-high heat. Add 1/4 cup leek, mushrooms, and garlic; sauté‚ 3 minutes. Add water, rice, 1/8 teaspoon salt, 1/8 teaspoon pepper; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until rice is tender. Drain rice, reserving 1 cup cooking liquid; set rice aside. Return cooking liquid to pan. Bring to a boil, and cook 8 minutes or until reduced to 1/2 cup. Remove from heat; set broth aside, and keep warm. Place 1 thyme sprig in the center of each of 4 (10-inch) squares of aluminum foil. Place 1 fish on top of each thyme sprig. Sprinkle remaining salt and pepper over inside cavities of fish. Stuff 1/2 cup rice mixture into the cavity of each 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 when tested 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 sauté‚ 2 minutes or until tender. Divide leek evenly among 4 individual plates, and top with fish. Drizzle 2 tablespoons broth over each fish, and sprinkle with parsley. Recipe By : Cooking Light, Sept. 1995, page 100 |
