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Ingredientes
- 4 x rainbow trout, dressed and cleaned
- 8 x Swiss chard, leaves
- 1 pch salt and pepper
- 1 Tbsp. butter
- 1 Tbsp. extra virgin olive oil
- Â Â heavy-duty aluminum foil
- Â Â Smoked Oyster Stuffing
- 1 c. smoked oyster
- 1 c. finely minced red sweet pepper
- 1/4 c. finely minced leek
- 2 Tbsp. finely minced garlic
- 1 Tbsp. fresh summer savory
- 1/4 c. breadcrumbs
- 1 x salt and pepper
Direcciones
- On a large flat surface place 4 large sheets of aluminum foil. Place 1 or possibly 2 Swiss chard leaves on each piece of foil, and place the trout on the chard.
- Pack smoked oyster stuffing, loosely, into belly of trouts. Place 1 or possibly 2 more chard leaves over stuffed trout, dot with butter, and drizzle extra virgin olive oil over top.
- Place a sheet of foil over top layer of chard and fold and tuck edges to make a tight foil bundle. Chill till ready to grill, up to overnight.
- Preheat grill to medium, place packet on grill and cook for 8-10 min, turning once, till flesh is opaque at thickest part and stuffing is heated through.
- Smoked Oyster Stuffing:In a medium bowl mix together oysters, red pepper, leeks, garlic, savory, breadcrumbs, and salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 4 servings | |
| Calories 186 | |
| Calories from Fat 82 | 44% |
| Total Fat 9.31g | 12% |
| Saturated Fat 3.12g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 414mg | 17% |
| Potassium 623mg | 18% |
| Total Carbs 14.42g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.26g | 2% |
| Protein 12.06g | 19% |
