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Grilled Trout with Chile Pecan Stuffing

This is a nice stuffed trout; it's spicy, but also has pecan in it to give it a rounder flavor. Check out the recipe below from cookstr! "Ingredients 4 (8 to 12oz.) fresh trout, ready to cook ΒΌ cup pecans, toasted, finely chopped (see Note) 2 tablespoons good-quality olive oil, preferably Spanish 4 garlic cloves, minced 2 tablespoons parched, peeled and chopped green chile 2 tablespoons coarsely chopped fresh cilantro leaves (optional) 1 lime 1 teaspoon vegetable oil Directions 1. Preheat grill to medium-high or 400F (205C). Position rack 3 inches above heat. Rinse trout and pat dry. Combine pecans, olive oil, garlic, green chile and cilantro, if using, in a small bowl. Cut lime in half crosswise and squeeze juice over pecan mixture. Slice remaining lime half into 4 rounds and set aside. Stuff cavity of each fish with pecan mixture, securing stuffing with wooden picks or small metal skewers 2. Using vegetable oil, lightly oil fish and place on grill rack. Grill about 6 minutes or until trout becomes lightly browned. Turn gently, keeping trout whole, and grill other side about 5 minutes or until fish begins to flake. Garnish with thin lime slices, cut in half and twisted. Notes Pecans can be toasted in a heavy skillet on the grill or indoors over medium heat for about 5 minutes, stirring occasionally."
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The picture isn't super appetizing (not a huge fan of fish skin) but the recipe sounds yummy!
I wouldnt have thought to mix garlic and pecans but this recipe makes it sound great!
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