Main Ingredients:

4 trout, about 14 ounces each
Marinade:
3 tablespoons oil
1 tablespoon fresh lemon juice
1 tablespoon Dijon-style mustard
1 tablespoon chopped green onion
1 tablespoon chopped celery
Stuffing:
2 stalks celery, finely chopped
1/2 onion, finely chopped
4 tablespoons fresh white bread crumbs
2 tablespoons melted butter
Dash black pepper
1/2 teaspoon salt
1 to 2 tablespoons lemon juice

Cooking Preparation of the Recipe:

1. Rinse trout quickly. Let drain on paper towel.

2. Prepare marinade by combining all ingredients.

3. Place fish in a shallow dish. Pour marinade over. Let sit at room temperature for at least 30 minutes.

4. Prepare stuffing by combining all ingredients.

5. Remove trout from marinade. Reserve marinade.

6. Place stuffing into each fish, trying to distribute evenly. Close the opening with wooden sticks or small skewers.

7. Place fish on preheated grill.

8. Grill fish for about 4 minutes on one side. Brush with mariade. Turn fish over.

9. Grill fish on other side, brushing with marinade and turning fish again, for about 6 to 8 minutes or until fish is cooked. Skin should be crisp and lightly brown. Flesh should flake easily.

Tips: Prepare stuffing ahead ad let sit for flavors to blend. Reserve marinade for brushing fish while grilling.

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