Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 trout
1/2 ts fresh dill -- finely
: chopped
: Salt and pepper -- to taste
2 TB bacon drippings
1 md onion -- chopped
1/2 c chopped celery
1 c sliced mushrooms
1 c crumbled cornbread
4 1/2 oz ripe olives -- chopped
1/2 c sour cream
1/4 c butter -- melted
8 thin slices lemon

PANTRY: 1 TROUT: (4- to 5-pound) fresh sea trout, with head on, or 4
small trout (2/3 to 3/4 pound each)

Preheat the grill. Wash and drain the fish. Sprinkle the outside and
inside of the trout with the dill, salt, and pepper. In a medium
skillet, heat the bacon fat, add the onion, celery, and mushrooms,
and saute until soft. Add the cornbread, olives, sour cream, and
melted butter. If necessary moisten with water slightly to make the
stuffing hold together. Stuff the cavity ofthe fish with the mixture
and close securely. Arrange 4 lemon slices on each side of fish.
Place trout in oiled fish basket. Place basket on grill and cook
until done, 10 minutesper inch of thickness, including stuffing, or
about 15 minutes per side. Or place the fish in 2 greased rectangular
baking pans, garnish the fish with lemons, and bake at 400 degrees
for 10 minutes per inch of thickness, including stuffing, about 15 to
20 minutes.Yield: 4 servings

Recipe By : Nathalee Dupree, TVFN

Date: Fri, 11 Oct 1996 20:22:13
~0700 (

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