Trout Stuffed with Bread Crumbs, Pine Nuts, and Currants

Preparation info

  • Difficulty

    Easy

  • Serves

    6

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

  • About

The traditional Middle Eastern dolma, or grape leaf, filling can be used as a stuffing for fish as well as for vegetables. In Turkey this dish is most often prepared with mackerel; Americans seem to prefer the milder and sweeter trout or coho salmon trout. Serve with sautéed spinach or broiled eggplant and zucchini.

Ingredients

  • 3 tablespoons olive oil or unsalted butter
  • 1 cup chopped onions
  • 2 teaspoons ground coriander
  • 1 teaspoon ground allspice or cinnamon (optional)
  • ¼ cup pine nuts, toasted
  • ¼ cup currants, soaked in hot water to cover and drained
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped fresh dill
  • 2 cups fresh bread crumbs, lightly toasted in a skillet with 3 tablespoons olive oil or unsalted butter
  • Salt and freshly ground pepper
  • 6 boneless trout, coho salmon trout or small mackerel, heads removed, 8 to 10 ounces each
  • Olive oil for brushing the fish
  • Lemon wedges, for garnish

Method

Procedure

Heat the oil or butter in a small sauté pan or skillet over medium heat. Add the onions and cook until tender, about 7 minutes. Add the coriander and allspice or cinnamon, if using, and cook 1 to 2 minutes. Stir in the pine nuts, currants, parsley, dill, and toasted bread crumbs. Season to taste. Let cool.

Spoon the stuffing mixture into the cavities of the trout and sew the openings closed with a large sewing needle and cotton thread. (You may prepare the fish several hours in advance and refrigerate.) Heat a grill or broiler. Brush each fish with olive oil and sprinkle with salt and pepper. Grill or broil until just cooked through, about 4 minutes each side. (The trout may also be baked in a 375-degree oven for about 15 minutes; baste them occasionally with a little olive oil. Or if you are very careful, the fish may be sautéed in a large sauté pan or skillet over medium heat in butter or oil.) Serve hot with lemon wedges.