Grilled Las Cruces-Style Trout with Green Chile & Pecan Stuffing

1. 1

   Preheat grill to medium-high or 400F (205C).

2. 2

   Position rack 3 inches above heat.

3. 3

   Rinse trout and pat dry.

4. 4

   Combine pecans, olive oil, garlic, green chile and cilantro, if using, in a small bowl.

5. 5

   Cut lime in half crosswise and squeeze juice over pecan mixture.

6. 6

   Slice remaining lime half into 4 rounds and set aside.

7. 7

   Stuff cavity of each fish with pecan mixture, securing stuffing with wooden picks or small metal skewers

8. 8

   Using vegetable oil, lightly oil fish and place on grill rack.

9. 9

   Grill about 6 minutes or until trout becomes lightly browned.

10. 10

    Turn gently, keeping trout whole, and grill other side about 5 minutes or until fish begins to flake.

11. 11

    Garnish with thin lime slices, cut in half and twisted.

* Per serving · 4 servings · Values may vary.

No additional tips available.