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Grilled Las Cruces-Style Trout with Green Chile and Pecan Stuffing
All the ingredients come from New Mexico, and they should be complimented because the flavors blend and showcase the grilled trout.
The pecans may be toasted in a heavy skillet on the grill or indoors over medium heat for five minutes, stirring occasionally.
- Small bowl
- Toothpicks or skewers
- Four fresh trout (eight to twelve ounces each), ready to cook
- ¼ cup pecans, toasted, finely chopped
- Two tablespoons quality olive oil (Spanish, if possible)
- Four garlic cloves, minced
- Two tablespoons parched, peeled, and chopped green chile
- Two tablespoons coarsely chopped fresh cilantro leaves (optional)
- One lime
- One teaspoon vegetable oil
- Preheat grill to medium-high or 400 F, positioning rack about three inches above heat.
- Rinse trout and pat dry.
- Combine the pecans, olive oil, garlic, green chile, and cilantro (if used), in a small bowl.
- Cut lime in half crosswise, and squeeze juice over pecan mixture.
- Slice remaining half of lime into four rounds, and set aside.
- Stuff the cavity of each fish with pecan mixture, securing the stuffing with toothpicks or metal skewers.
- Using vegetable oil, lightly oil fish and place on grill rack. Grill for about six minutes or until trout lightly brown. Turn, and grill other side for five minutes or until fish flakes.
- Garnish with thin lime slices.