Grilled Whole Stuffed Trout

Ingredients

• Hide ingredients for ½ cup Green Curry Paste, Mexican Adobo I, Jamaican Jerk Paste, or Chinese Black Bean Sauce, or ⅓ cup Harissa I 1 ½ cup Green Curry Paste, Mexican Adobo I, Jamaican Jerk Paste, or Chinese Black Bean Sauce, or ⅓ cup Harissa I (opens in new tab) ½ cup Green Curry Paste, Mexican Adobo I, Jamaican Jerk Paste, or Chinese Black Bean Sauce, or ⅓ cup Harissa I
  • 1 tablespoon coriander seeds
  • 1 ½ teaspoons cumin seeds
  • 1 ½ teaspoons white peppercorns
  • ½ cup tightly packed fresh cilantro leaves and stems or 3 ounces coriander root
  • 4 ounces green Thai chiles or serrano peppers, seeded, if desired, and chopped
  • 3 shallots, coarsely chopped
  • Cloves from 1 head garlic, coarsely chopped
  • 2 tablespoons chopped peeled galangal or ginger
  • 1 ½ tablespoons chopped peeled fresh turmeric
  • 1 stalk lemongrass, tender bottom portion only, chopped
  • 2 makrut lime leaves or the finely grated zest of 2 limes
  • (1 ½ teaspoons shrimp paste)
  • ¾ teaspoon salt

  Sub-recipe steps

  1. Combine in a small, dry skillet over medium heat and toast, shaking the pan often to prevent burning, 2 to 3 minutes: 1 tablespoon coriander seeds; 1 ½ teaspoons cumin seeds; 1 ½ teaspoons white peppercorns
  2. Transfer to a plate and let cool to room temperature. Transfer the spices to a blender or food processor along with: ½ cup tightly packed fresh cilantro leaves and stems or 3 ounces coriander root; 4 ounces green Thai chiles or serrano peppers, seeded, if desired, and chopped; 3 shallots, coarsely chopped; Cloves from 1 head garlic, coarsely chopped; 2 tablespoons chopped peeled galangal or ginger; 1 ½ tablespoons chopped peeled fresh turmeric; 1 stalk lemongrass, tender bottom portion only, chopped; 2 makrut lime leaves or the finely grated zest of 2 limes; (1 ½ teaspoons shrimp paste); ¾ teaspoon salt
  3. Blend or process until homogenous and fairly smooth. The paste will be very thick. As you blend, the shallots and chiles will release some liquid, but use the blender’s tamper to help the ingredients blend evenly. If using a food processor, scrape down the sides of the bowl regularly to ensure a smooth paste.
• Hide ingredients for 1 cup Pesto, Charmoula, or Salsa Verde 1 1 cup Pesto, Charmoula, or Salsa Verde (opens in new tab) 1 cup Pesto, Charmoula, or Salsa Verde
  • 2 cups loosely packed fresh basil leaves
  • ½ cup grated Parmesan or Pecorino Romano (2 ounces)
  • ⅓ cup pine nuts, toasted
  • 2 garlic cloves, chopped
  • ½ cup extra-virgin olive oil
  • Salt

  Sub-recipe steps

  1. Combine in a food processor and process to a rough paste: 2 cups loosely packed fresh basil leaves; ½ cup grated Parmesan or Pecorino Romano (2 ounces); ⅓ cup pine nuts, toasted; 2 garlic cloves, chopped
  2. With the machine running, slowly add: ½ cup extra-virgin olive oil
  3. The pesto should be a thick paste. If it seems dry, add a little more olive oil. Season to taste with: Salt
  4. Use immediately, or pour a very thin film of olive oil over the top, cover, and refrigerate for up to 1 week.
  5. For a more robust texture, use a mortar and pestle.
  6. Using the ingredients and quantities from version I, pound the pine nuts until very fine. Add the garlic and pound until ground to a paste. Add the basil and a pinch of salt. Pound until ground to a paste. Stir in the cheese and pound until incorporated. Stir in the oil and season to taste.
• Hide ingredients for 1½ cups Parsley and Bread Crumb Stuffing 1 1½ cups Parsley and Bread Crumb Stuffing (opens in new tab) 1½ cups Parsley and Bread Crumb Stuffing
  • 6 tablespoons (¾ stick) butter
  • ½ cup finely chopped onions
  • ½ cup finely chopped celery
  • 1 ½ cups fresh bread crumbs
  • 3 tablespoons finely chopped parsley
  • (½ cup cooked spinach, drained and chopped)
  • (2 tablespoons drained small capers)
  • (2 teaspoons minced fresh tarragon or dill or ½ teaspoon dried tarragon or dill)
  • ½ teaspoon lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • (¼ teaspoon dry mustard)

  Sub-recipe steps

  1. Melt in a medium skillet over medium heat: 6 tablespoons (¾ stick) butter
  2. Add and cook, stirring, until tender but not browned, about 10 minutes: ½ cup finely chopped onions; ½ cup finely chopped celery
  3. Remove from the heat and stir in: 1 ½ cups fresh bread crumbs; 3 tablespoons finely chopped parsley; (½ cup cooked spinach, drained and chopped); (2 tablespoons drained small capers); (2 teaspoons minced fresh tarragon or dill or ½ teaspoon dried tarragon or dill)
  4. Season with: ½ teaspoon lemon juice; ¼ teaspoon salt; ¼ teaspoon black pepper; (¼ teaspoon dry mustard)
• 4 small trout (about 12 ounces each)
• Salt and black pepper