Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Cooking Light 9-95 1/4 ts Salt, divided
Carolyn Shaw 8-95 1/4 ts Pepper, divided
1 tb Olive oil 4 Thyme sprigs
2 c Thinly sliced leek, divided 4 (8 oz) cleaned brook trout
1 1/2 c Sliced meshrooms 1 tb Butter
1 cl Garlic, crushed 1 tb Chopped fresh parsley
4 c Water Additional thyme sprigs,
1/2 c Uncooked wild rice Optional

Heat oil in a medium saucepan over medium-high heat. Add 1/4 cup leek,
mushrooms and garlic; saute 3 minutes. Add water, rice, 1/8 teaspoon
salt and 1/8 teaspoon pepper; bring to a boil. Cover, reduce heat and
simmer 50 minutes or until rice is tender. Drain rice, reserving 1
cup liquid; set rice aside. Return liquid to pan. Bring to a boil and
cook 8 minutes or until reduced to 1/2 cup. Remove from heat; set
broth aside and keep warm.

Place 1 sprig thyme in the center of a 10" square of aluminum foil.
Place 1 fish on top of thyme. Sprinkle fish cavaties with remaining
salt and pepper. Stuff 1/2 cup rice mixture into cavaties of fish.
Wrap fish in foil, twisting the ends to seal.

Prepare grill and place the foil wrapped fish on grill rack; grill 10
minutes on each side or until fish flakes easily with a fork. Unwrap
fish; remove and discard skin. Set the fish aside and keep warm.

Melt butter in a small saucepan over medium-high heat. Add remaining
leek and saute 2 minutes or until tender. Divide leek evenly among
four serving plates and top with fish. Drizzle 2 tablespoons broth
evenly over each fish and sprinkle with parsley. Garnish with
additional thyme sprigs if desired.

Per serving: 266 calories, 20.8 g protein, 9.4 g (32%) fat, 25.4 g
garb., 2.2 g fiber, 53 mg chol., 3.7 mg iron, 213 mg sodium, 101 mg
calcium.

recipe by Chef Michael Foley, owner Printer's Row in Chicago.
Submitted By CAROLYN SHAW On 09-05-95

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