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
1½ cups long grain rice
2 tbsp. butter, divided
3/4 tsp. salt
1½ cups chopped onion
2¼ tsp. smoked paprika
2¼ tsp. garlic salt
2¼ tsp. ground coriander
1 tsp. ground caraway seeds
1 tsp. ground cumin
1/8 to 1/4 tsp. cayenne pepper
3/4 cup finely chopped Nob Hill Roasted Peppers (make sure to use some of the garlic slices in the jar)
2 whole trout (about 2 lbs. each-we like Sierra Bow)
1 lemon, sliced
Fresh chopped parsley

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.  

Nutritional Information:
Calories: 504, Protein: 40 g, Fat: 14 g, Saturated Fat: 5 g, Cholesterol: 116 mg, Carbohydrates: 47 g, Fiber: 2 g, Sugar: 3 g, Sodium: 828 mg, Points Plus: 12


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