Foil Grilled Trout with Harissa Rice Stuffing


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Foil Grilled Trout with Harissa Rice Stuffing
Foil Grilled Trout with Harissa Rice Stuffing
Ingredients
1½ cups long grain rice
2 tbsp. butter divided
3/4 tsp. salt
1½ cups onion chopped
2¼ tsp. each: smoked paprika, garlic salt and ground coriander (preferably McCormick Toasted Coriander)
1 tsp. ground caraway seeds and ground cumin
1/8 to 1/4 tsp. cayenne pepper
3/4 cup Nob Hill Roasted Peppers (make sure to use some of the garlic slices in the jar) finely chopped
2 whole Sierra Bow Red Trout (about 2 lbs. each)
1 lemon sliced
fresh parsley chopped
Directions

Prep: 20 minutes Cook: 50 to 55 minutes total
Serves: 6

1. Cook rice according to package directions with 1 tbsp. butter and 3/4 tsp. salt (amount of water will vary by brand). Melt
remaining butter in a large skillet. Stir in onion and cook over medium heat for
10 minutes to soften. Stir in seasonings,
rice and peppers.
2. Rinse trout and pat dry. Place each on a large piece of heavy-duty foil, stuff with equal amounts of rice mixture and top with lemon. Fold over top and sides of foil to enclose, leaving room for air to circulate.
3. Grill over medium heat for 25 to 30 minutes or until fish flakes easily with a fork. Sprinkle with chopped fresh parsley.  

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