Grilled Trout Florentine Recipe

Name: Grilled Trout Florentine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 1/3 cup green onion, chopped, whites, light greens; 1/4 cup dry sherry, NOT COOKING SHERRY; 2 cups spinach, fresh, chopped; 1/4 cup pine nuts; 1 1/4 cups breadcrumbs; 1/4 cup skim milk; 1/2 teaspoon lemon juice; 4 trout, cleaned; 1 cup white wine; 1/4 teaspoon black pepper, freshly ground; 2 teaspoons butter

Servings: persons

3 tablespoons extra virgin olive oil
1/3 cup green onion, chopped, whites, light greens
1/4 cup dry sherry, NOT COOKING SHERRY
2 cups spinach, fresh, chopped
1/4 cup pine nuts
1 1/4 cups breadcrumbs
1/4 cup skim milk
1/2 teaspoon lemon juice
4 trout, cleaned
1 cup white wine
1/4 teaspoon black pepper, freshly ground
2 teaspoons butter

1
Preheat grill.
2
heat the olive oil in a frying pan over med-high heat.
3
Saute (stir fry) the green onions until they start to soften.
4
Add sherry, spinach, and pine nuts. Mix well.
5
Cook an additional 2 minutes until the spinach wilts.
6
Remove from heat, add bread crumbs, milk, and lemon juice. Mix well.
7
Wash and pat dry the trout.
8
Stuff each trout with 1/4 of the spinach mixture.
9
Tie with kitchen string to secure the stuffing. Set aside.
10
Combine the wine, pepper, and butter in a sauce pan and bring to a boil.
11
Cook a minute or so to evaporate the alcohol.
12
Place the trout of the hot grill.
13
Bast with the wine mixture occasionally.
14
Grill for 2 - 2 1/2 minutes per side. (the meat should flake easily at the touch of a fork.).

347

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 12 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 1/3 cup green onion, chopped, whites, light greens, 1/4 cup dry sherry, NOT COOKING SHERRY, 2 cups spinach, fresh, chopped, and more.

Yes, Grilled Trout Florentine 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!

Grilled Trout Florentine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions