Moroccan Trout
Ingredients:
4 whole medium trout, cleaned
1/3 cup long grain rice
4 Bigelow Constant Comment® Tea
Bags
1 cup hot water
½ teaspoon ground cinnamon
1 cup dates, chopped
¼ cup slivered almonds
2 Bigelow Constant Comment® Tea
Bags
¼ cup hot water
2 tablespoons butter, melted
2 teaspoons sugar
1 teaspoon ground pepper
¼ teaspoon ground ginger
Yield: Serves 4 - Prep Time: 10-15 minutes - Cook Time: 35-45
minutes.
Instructions:
Preheat oven to 350ºF (180ºC).
Clean trout, rinse under cold water and pat dry with paper
towels.
Brew 4 Bigelow Constant Comment® Tea
Bags in 1 cup hot water. Discard tea bags. Place tea in small
saucepan and add rice. Cook rice in tea for approximately 20
minutes or until cooked.
Combine rice, dates, almonds and cinnamon in bowl, mix well.
Spoon mixture into open side of the trout, close opening with
metal skewers or toothpicks. Place on baking sheet that has been
sprayed with cooking spray.
Combine remaining 2 teabags in ¼ cup hot water. Brew for
2-3 minutes. Combine melted butter and tea, brush trout with tea
mixture.
Sprinkle trout with sugar, pepper and ginger. Bake for 20-30
minutes, basting after 10 minutes. Bake until golden
Nutritional Information:
Calories 607
Total Fat 22.4g
Saturated Fat 8g
Unsaturated Fat 12.3g
Trans Fat 0g
Protein 47.6g
Carbohydrates 57.0g
Fiber 6.3g
Cholesterol 136.5mg
Sodium 117.8mg
Potassium 1233.7mg