Ingredients
6
whole, cleaned and boned trout preferably 12 ounces each in size
1
cup fresh Italian parsley sprigs
3
tbsp coarsely chopped fresh lemon thyme
4
tbsp freshly grated lemon zest
1/4
cup freshly squeezed lemon juice
7
tbsp extra virgin olive oil and additional oil for brushing
Sea salt and freshly ground black pepper
1
pound of red seedless grapes cut in half
Italian flat leaf parsley sprigs for garnish
1
cup sliced or slivered almonds
2
tbsp minced Italian flat leaf parsley
1
cup and 4 tbsp of Romeu extra virgin olive oil
1/2
tsp freshly ground black pepper
Directions
3.
To make the stuffing, combine in a food processor or blender the parsley, almonds and bread crumbs and process until the mix is course. To this course mixture, add the lemon thyme, lemon zest, lemon juice and olive oil and process further until completely mixed. Season with salt and pepper to taste.
4.
After rinsing and drying the trout, stuff the fish with the herb and almond mixture and close with toothpicks. Brush the fish and the barbeque grill with olive oil before placing the stuffed trout on the grill. Grill the fish once on each side until the fish is cooked through to the thickest part of the trout.
6.
Sauté the almonds in 4 tablespoons of extra virgin olive oil until the almonds become golden and aromatic. Then set aside the almonds and remaining almond-flavored olive oil. Put the lemon juice in a glass mixing bowl. While slowly pouring the cup of olive oil in a thin stream into the bowl, whisk the liquids together to create an emulsion. Add the salt and pepper (adjust to taste, if necessary), the sautéed almonds with any remaining drops of almond-flavored olive oil and the parsley to the mixing bowl and stir. Pour the sauce over the fish on each plate and garnish with the red grapes and a few parsley sprigs.
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