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Hickory chips
1/4 cup chopped onion
2 tablespoons butter or
margarine
1/4 cup snipped dried apricots
3 tablespoons orange juice
1 teaspoon sugar
1 teaspoon instant chicken
bouillon granules
1/4 teaspoon celery salt
2 cups dry bread cubes (2 1/2 slices bread)
2 tablespoons toasted slivered
almonds
1 4- to 5-pound whole lake
trout or walleyed pike,
dressed
Cooking oil
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About 1 hour before cooking, soak the hickory chips in
enough water to cover; drain.
In skillet cook onion in butter till tender but not brown.
Stir in apricots, orange juice, sugar, bouillon granules, and
celery salt.
Heat and stir to dissolve bouillon granules. Remove from heat.
Add bread cubes and almonds; toss lightly.
Spoon stuffing into fish cavity.
Brush outside of fish with a little oil.
In covered grill arrange slow coals around edge of grill.
Sprinkle some of the dampened hickory chips generously
over coals.
Center foil pan on grill, not directly over coals.
Place the fish in foil pan. Close grill hood.
Grill till fish flakes easily with fork, about 11/4 hours.
Sprinkle hickory chips over the coals every 20 minutes.
Makes 8 servings.
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