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What's Cooking: Trout Grilled With Wild Rice



  • 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


  1. Heat oil in a medium saucepan over medium-high heat. Add garlic and sauté 3 minutes.
  2. Add water, rice, 1/8 teaspoon
    salt, 1/8 teaspoon pepper and bring to a boil.
  3. Cover, reduce heat, and
    simmer 50 minutes or until rice is tender. Drain rice, reserving 1
    cup cooking liquid and set rice aside.
  4. 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.
  5. 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.
  6. Stuff 1/2 cup rice mixture into the
    cavity of each fish. Wrap fish in foil, twisting the ends to seal.
  7. 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.
  8. 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
, Sept. 1995, page 100 and featured on Grilling Recipes.