RAINBOW TROUT STUFFED WITH SPINACH AND PINE NUTS

RAINBOW TROUT STUFFED WITH SPINACH AND PINE NUTS image

Categories Fish

Yield 4 servings

Number Of Ingredients 10

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4 8oz rainbow trout, filleted, butterflied, rinsed and patted dry.
kosher salt or coarse sea salt
Freshly ground black pepper
2 tablespoons unsalted butter
1/4 cup pine nuts
1 garlic clove, minced
10oz spinach, cleaned
1/4 cup golden raisins, chopped
3 tablespoons fresh chopped dill
2 tablespoons extra virgin olive oil

Steps:

1. Season each fish inside and out with sea salt and pepper. In a large pan over medium-high heat, melt butter. Add pine nuts and garlic, and saute until golden and fragrant, about 1 minute. Add spinach and let wilt, 2 to 3 minutes. Stir in the raisins and dill, and cook 1 minute more. Season with salt and pepper. 2. Divide spinach mixture into quarters and stuff each fillet with filling. Secure fish with metal skewers or tie with kitchen string. 3. Return pan to medium heat and warm oil until sizzling. Cook fish until skin is golden and fish opaque, about 5 minutes for first side and three minutes for second side. Remove skewer or string before serving.