Stuffed Trout

  • Yield 4 servings

Try this savory trout stuffed with a delicious onion and mushroom mixture then grilled over hot coals.


4 -- trout, cleaned, 10-ounces or 10-12 inches
2 tablespoons butter
1 1/2 tablespoons flour
1/2 to 3/4 cup white wine
1/4 cup chopped green onions
1/4 cup chopped mushrooms
1/4 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon dill
1/8 teaspoon crushed bay leaf
-- Salt and pepper to taste


  1. Make a roux with butter, flour and wine.  Then add all other ingredients and stuff each trout cavity.  Place each trout individually on a piece of greased, heavy-duty aluminum foil.  Fold foil together at the top, leaving a lot of space inside around trout.  Place foil packets on charcoal grill, filled with grey coals.  Cover and grill partially and cook about 20 minutes.  Check 1 package at that time.  Trout meat should be white.


Recipe reprinted with permission from The Junior League of Birmingham’s  Magic (Birmingham, Alabama, 1982).



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