Recipe: Brook Trout Grilled with Wild Rice

BROOK TROUT GRILLED WITH WILD RICE

1 tablespoon olive oil
2 cups thinly sliced leek, divided use
1 1/2 cups sliced mushrooms
1 clove garlic, crushed
4 cups water
1/2 cup uncooked wild rice
1/4 teaspoon salt, divided use
1/4 teaspoon pepper, divided use
4 thyme sprigs
4 cleaned brook trout (8 ounces each)
1 tablespoon butter
1 tablespoon chopped fresh parsley
additional thyme sprigs (optional)

Heat oil in a medium saucepan over medium-high heat. Add 1/4 cup leek, mushrooms, and garlic; saut 3 minutes.

Add water, rice, 1/8 teaspoon salt, 1/8 teaspoon pepper; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until rice is tender.

Drain rice, reserving 1 cup cooking liquid; set rice aside.

Return cooking liquid to pan. Bring to a boil, and cook 8 minutes or until reduced to 1/2 cup. Remove from heat; set broth aside, and keep warm.

Place 1 thyme sprig in the center of each of 4 (10-inch) squares of aluminum foil. Place 1 fish on top of each thyme sprig. Sprinkle remaining salt and pepper over inside cavities of fish. Stuff 1/2 cup rice mixture into the cavity of each fish. Wrap fish in foil, twisting the ends to seal.

Prepare grill, and place the foil wrapped fish on grill rack; grill 10 minutes on each side or until fish flakes easily when tested with a fork. Unwrap fish; remove and discard skin. Set the fish aside, and keep warm.

Melt butter in a small saucepan over medium-high heat. Add remaining leek, and saute 2 minutes or until tender.

Divide leek evenly among 4 individual plates, and top with fish. Drizzle 2 tablespoons broth over each fish, and sprinkle with parsley.

Servings: 4
Source: Cooking Light, Sept. 1995