|Rainbow trout||10 Ounce|
|Frozen whole kernel corn||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned chopped green chili peppers||2 Tablespoon|
|Corn bread stuffing mix||1 1⁄2 Cup (24 tbs)|
Thaw fish, if frozen.
In a skillet cook bacon till crisp.
Drain bacon, reserving 7 tablespoon drippings in skillet.
Crumble bacon and set aside.
Cook corn and onion in the reserved bacon drippings over medium heat till onion is tender but not brown.
Remove from heat.
Stir in chilies, stuffing mix, and bacon.
Toss lightly till well mixed.
Add water as necessary to moisten (2 to 4 tablespoons), tossing gently to mix.
Place fish in a well-greased shallow baking pan or on a piece of heavy foil.
To stuff fish, brush cavities with half of the margarine.
Spoon the hot stuffing into each fish cavity.
Press fish lightly to flatten evenly.
Brush fish with the remaining margarine.
Place pan of fish in center of the cooking grill.
Grill 12 to 15 minutes or till fish flakes when tested with a fork.
Meat thermometer inserted in center of fish stuffing should register 165Â°F (74Â°C).