Grilled Trout

Ok, so speaking of summer and grilling....

I have a friend at work that has picked me as the person to unload his trout catch upon. His last trip to Canyon Ferry lake was a good one apparently and he caught 30-some rainbow trout. These trout feed on fresh-water shrimp all year long, so their meat is a reddish color, like salmon. Now, I'm not a fish eater at all, but I am told that this recipe is a pretty good one. Plus, it's an excuse to use the grill! I imagine this would work very well over the campfire too.

(Now, the trout I grill is a whole fish and it's about 2 to 3 lbs, so for the sake of figuring out points, the recipe just says 32 oz of the fish. But, since we're stuffing it and not cooking the fillets, just read it as one whole fish. So, to figure out points when serving, it's basically 5 points for every 6 or 7 oz fillet. Completely confused yet? Also...I remove the head before I cook it, but I know some weirdos like to eat the trout cheeks, so do whatever floats your boat. )

Grilled Stuffed Trout
Serves: 6

• 32 oz raw rainbow trout
• 1/2 medium onion(s), sliced
• 1 tsp garlic clove(s), minced
• 2 tsp lemon pepper
• 5 sprays olive oil cooking spray
• 1 Tbsp butter, sliced into thin pats
  
• 1 tsp table salt
• 1 tsp black pepper
• 1/2 medium lemon(s), sliced
• 1 Tbsp dried parsley

Take whole, cleaned trout and stuff with onions, lemon garlic and pats of butter. Season with parsley, lemon pepper, salt and pepper. Lay on piece of aluminum foil that has been sprayed with olive oil spray and sprinkled with lemon pepper. If there is remaining onions and/or lemon, just throw remainders in foil on outside of fish. Wrap fish up tightly in foil.
Put fish on grill over medium to medium high heat. Cook for 7-10 minutes and turn over for another 7-10 minutes (depending on size of trout). Take off grill when meat becomes flakey and before it becomes mushy.
To serve, carefully remove skin and bones and place on platter, trying to keep fillets intact. Garnish with onions, garlic and lemon from stuffing. (Unless you're camping, then just throw the whole fish at them and tell them to de-bone it themselves. Oh, and maybe give them a fork or a stick to help them out a bit.)

Points per serving: 5

Stuffed Chicken Breast

Stuffed Chicken Breast
Serves 4

• 4 uncooked boneless, skinless chicken breast
• 4 wedges The Laughing Cow Light Creamy French Onion
• 1/4 cup onion(s), finely chopped
• 2 Tbsp finely chopped red pepper
  
• 1 tsp garlic clove(s), minced
• 1 tsp dried chopped basil
• 1 Tbsp dried bread crumbs
• 10 sprays olive oil cooking spray
• 1 tsp table salt
• 1 tsp black pepper

Mix cheese, onions, garlic, peppers, basil and bread crumbs together in bowl. Season with a pinch of salt and pepper.
In each chicken breast, cut a pocket lengthwise in the side. Stuff each chicken breast with 1/4 of the mixture.
Lay out four pieces of tin foil. Spray each piece with olive oil. Sprinkle the oil with salt and pepper. Lay each chicken breast on each piece of foil and wrap them. Grill for 6-10 minutes or until internal temperature reaches 165-175 degrees. Take out of foil and serve.

Points per serving: 6