Apricot Stuffed Trout
2 tsp cooking oil
1/4 cup finely chopped red onion
1/2 cup cooked white rice
2 tbsp finely chopped toasted pecans
1 tbsp orange juice
1 tbsp finely chopped dried apricot
1 1/2 chopped fresh dill
1/4 tsp salt
pinch of pepper
2 trout (about 10 oz ) pan ready
Heat cooking oil in small frying pan on medium. Add onion & cook for 5 to 10 mins stirring often until softened.. Transfer to large bowl. Add next 7 ingredients & stir well. Rinse inside of each trout. Pat dry with paper towels. Divide & spoon rice mixture into each trout. Spread evenly. Tie each with butcher string or metal skewers in enclose filling. Preheat BBQ to medium -low. Place trout on greased grill. Close lid & cook for 5 – 6 mins per side until trout flakes easily when tested with a fork.
1/4 cup Vanilla or plain yogurt
2 tsp lemon pepper
1/2 tsp white vinegar
1/2 tsp cooking oil
1 lb fresh asparagus, trimmed of tough ends
Combine first 4 ingredients in a small cup. Preheat BBQ to medium. Arrange asparagus spears crosswise in single layer on greased grill. Lightly brush asparagus with yogurt mixture. Cook for 2 mins. Brush again with yogurt mix, gently turning spears 1/4 turn, cook for 1- 2 mins, brush & turn twice more, cooking for 1 to 2 mins after each turn, until asparagus is glazed & tender crisp.
Now then, while you are eating this slip this into the BBQ for desert!!
1/2 cup butter
1/2 cup brown sugar packed
1/2 cup sweetened condensed milk
2 tbsp corn syrup
4 medium bananas halved lengthwise
1/3 cup pecans or walnuts
Combine first 4 ingredients in small heavy saucepan. Bring to a boil on medium boil, stirring constantly for 5 mins. Remove from heat. Place 2 banana halves on each of 4 individual sheets of heavy duty foil. Divide & spoon brown sugar mixture evenly over top of each. Fold edges of foil to enclose. Preheat BBQ to medium. Place packets on ungreased grill. Close lid & cook for 8 – 10 minutes without turning until heated through. Transfer bananas to 4 individual plates. Serve with ice cream or frozen yogurt & drizzle sauce from foil over each.
Sprinkle with pecans or walnuts.