2 – 3/4 to1 lb speckled trout, cleaned
1 package bread stuffing mix
1-2 tbsp peach preserve or jam
3 mushrooms, chopped finely
1/4 green pepper, chopped finely
1/2 sweet pepper, chopped finely
1 stalk green onion, chopped finely
1 tbsp chopped parsley
1/2 lemon, finely sliced
1/4 lime, finely sliced
2 oz Grand Marnier
Rinse and pat dry the trout. Prepare the stuffing per instructions and then let cool. Chop all vegetables and set aside. When stuffing is cooled add the veggies to the mix.
Place the fish on 2 sheets of tin foil, sprayed with vegetable oil. Stuff the fish with plenty of stuffing. Add lemon and lime slices to the top and squeeze lemon across the whole fish.
Just before sealing the tin foil, drizzle 1 oz of Grand Marnier over the fish. Wrap up each side around the fish, and tuck in the ends.
Place on the barbecue, turning after 10 minutes of cooking time. Turn again for another 10 minutes. You may then unfoil the tin foil, and barbecue for another 5 minutes with the lid closed. This will brown and toast the fish slightly.
Cooking time is approximately 20 – 30 minutes.
Serve whole trout on a plate with a colourful stir fry of vegetables. Garnish with parsley and serve.