WHAT YOU NEED:
- 1 tablespoon olive oil
- 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 trout (8-ounce)
- 1 tablespoon butter
- 1 tablespoon chopped fresh parsley
- Heat oil in a medium saucepan over medium-high heat. Add garlic and sauté 3 minutes.
- Add water, rice, 1/8 teaspoon
salt, 1/8 teaspoon pepper and bring to a boil.
- Cover, reduce heat, and
simmer 50 minutes or until rice is tender. Drain rice, reserving 1
cup cooking liquid and 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. Sauté 2 minutes or until tender. Drizzle 2 tablespoons
broth over each fish, and sprinkle with parsley.
Recipe By Cooking
Light, Sept. 1995, page 100 and featured on Grilling Recipes.