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Rainbow Trout Wrapped in Grape Leaves and Stuffed with Herbs
from the kitchen of Sharmagne Leland-St. John

1 large rainbow trout or several smaller ones
chopped herbs
salt and pepper

Wash the fish inside and out.  Sprinkle salt and black pepper inside.  Slice the lemons depending on the size of your fish; paper thin for smaller fish and 1/4 inch for larger fish.  Place the lemon slices inside the fish.  Assemble any fresh herbs you grow in the garden or which you have bought in the market, and remove the stems, then chop.  I use chives, Italian parsley, curled parsley, tarragon, rosemary, mint, sage, oregano, several types of thyme, lemon balm, dill, and basil.   When chopped stuff inside the fish on top of the lemon slices and add another layer of lemon slices on top of the herbs.  Close the fish and wrap in large grape leaves or several smaller ones.  Place in a fish basket and cook over campfire, barbecue or under a broiler.  Cook until done.   Garnish with lemon wedges and serve.

Don't forget to eat the "cheeks" these are two delicious little pieces of fish found just behind the gills and under the eyes.

To keep fish fresh, after cleaning, place the fish in a container of water in the refrigerator, change water daily until fish are all gone.







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