Calico Stuffed Trout
|Whole trout||6 Pound, pan dressed (6 Pieces, 1 Pound Each)|
|Garlic||1 Clove (5 gm), cut into half|
|Carrot||1 Small, cut into 1 inch chunks|
|Bell pepper||1 Small, seeded (Red / Green Colored)|
|Celery stalk||1 Small (Inner)|
|White wine vinegar||2 Tablespoon|
|Dry basil||1⁄2 Teaspoon|
|Oregano leaves||1⁄2 Teaspoon|
|Salad oil||1⁄3 Cup (5.33 tbs)|
Rinse trout and pat dry, then rub cut sides of garlic over inside cavity of each.
Cut six 8 by 12-inch pieces of heavy-duty foil; grease foil and center one trout on each piece.
Insert metal blade.
Place carrot in work bowl and process, using on-off pulses, until chopped; set aside.
Following directions, chop onion, then bell pepper, then celery, adding each to carrot after it's chopped.
Place wine, vinegar, basil, oregano, salt, and pepper in work bowl.
With motor running, pour oil through feed tube.
Continue processing until incorporated.
Evenly spoon vegetable mixture into cavity of each trout; drizzle vegetables with oil mixture.
Bring long sides of foil together over trout; fold down to trout.
Fold ends of each packet to seal.
Place wrapped trout on a grill 4 to 6 inches above a solid bed of glowing coals.
Cook just until fish looks opaque in center (8 to 10 minutes per side - open foil and cut a gash to test).