Brook Trout Grilled With Wild Rice Recipe

Name: Brook Trout Grilled With Wild Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 cups thinly sliced leek, divided; 1 1/2 cups sliced mushrooms; 1 garlic clove, crushed; 4 cups water; 1/2 cup uncooked wild rice; 1/4 teaspoon salt, divided; 1/4 teaspoon pepper, divided; 4 thyme sprigs; 4 (8-ounce) cleaned brook trout; 1 tablespoon butter; 1 tablespoon chopped fresh parsley; Thyme sprigs (optional)

Servings: persons

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

1
Heat oil in a medium saucepan over medium-high heat. Add 1/4 cup leek, mushrooms, and garlic; saute 3 minutes. Add water, rice, 1/8 teaspoon salt, and 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.
2
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 cavity of each fish. Wrap fish in foil, twisting ends to seal.
3
Prepare grill.
4
Place 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 fish aside, and keep warm.
5
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. Garnish with thyme sprigs, if desired.
6
carbo rating: 22

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 cups thinly sliced leek, divided, 1 1/2 cups sliced mushrooms, 1 garlic clove, crushed, and more.

Yes, Brook Trout Grilled With Wild Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brook Trout Grilled With Wild Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions