¼ cup chopped green onions
1 tablespoon olive oil
2 tablespoons dry sherry
2 cups packed fresh spinach leaves, chopped
¼ cup pine nuts
1 cup soft bread crumbs
1 tablespoon fresh lemon juice
¼ each: salt and freshly ground pepper
FISH:
6 fillets rainbow trout, about ½ pound each - also works well with tilapia, whitefish or snapper
1 Saute onions in oil of nonstick skillet on medium-high heat for 3 minutes or until softened. Add sherry, spinach and pine nuts. Cook for 2 minutes or until spinach wilts. Remove from heat; add breadcrumbs, lemon juice , salt and paper; mix well.
2 Place 3 fish fillets on flat surface. Divide stuffing over each. Top each with remaining fish fillets; tie loosely with kitchen string to secure stuffing.
3 Preheat grill on medium-high to 400F. Place stuffed fish on lightly oiled grill rack. Close lid and grill for about 20 minutes (10 minutes per inch of thickness) or until fish is opaque and flakes easily with a fork.
4 To serve remove cooked fish by sliding a large spatula between skin and fish; cut each stuff fish fillet in half and serve.
Makes 6 Servings
