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

Instructions

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.).