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  • Jefferson Adams

    Grilled Stuffed Whole Rainbow Trout (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    With summer around the corner, many folks have one eye on the grill, and the other on their fishing gear.

    Grilled, fresh trout is a one of my favorite summer treats. If you're lucky enough to live in a place where you can catch your own trout, or where you can get fresh, wild-caught trout, then all the better. However, any good, fresh trout is sure to delight. This dish is easy to make, lean, and delicious. It goes well with rice, or with mashed potatoes.



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    Ingredients:
    2 whole fresh Rainbow trout, cleaned
    3 tablespoons cold butter, 6 slices
    1 teaspoon paprika, ground
    12 sprigs of fresh Italian parsley
    2 cloves garlic, minced 
    6 slices of lemon, halved
    Salt and pepper to taste   

    Directions:
    Season fish with salt, pepper, paprika and rub with garlic. Place butter slices and lemon slices and parsley into the fish. Tie with butcher's twine.

    For each fish, take a square of aluminum foil and fold the edges to form a 1/2-inch ridge to hold any butter that may leak from the fish. Coat foil with a thin layer of olive oil. Place each trout onto aluminum foil.

    Place fish on a grill at 375F and cook about 7 minutes on each side until fat begins to ooze from the seams between the layers of the fish, or you can easily stick a fork in the fish.

    Allow to cool for a few minutes before serving.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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