https://twitchinkitchen.com/ Wed, 06 May 2026 18:52:08 +0000 MyBB https://twitchinkitchen.com/thread-198.html Thu, 17 Apr 2008 19:10:41 -0400 https://twitchinkitchen.com/thread-198.html 1 tablespoon olive oil
2 cups thinly sliced leek --
divided
1-1/2 cups sliced mushrooms
1 clove garlic -- crushed
4 cups water
1/2 cup uncooked wild rice
1/4 teaspoon salt -- divided
1/4 teaspoon pepper -- divided
4 thyme sprigs
4 cleaned brook trout --
(8-ounce)
1 tablespoon butter
1 tablespoon chopped fresh parsley
additional thyme sprigs --
(optional)

Instructions:
Heat oil in a medium saucepan over medium-high heat.
Add 1/4 cup leek, mushrooms, and garlic; sauté‚ 3 minutes.
Add water, rice, 1/8 teaspoon salt, 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 cooking liquid; set rice aside.
Return cooking 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 thyme sprig in the center of each of 4 (10-inch) squares of aluminum foil.
Place 1 fish on top of each thyme sprig.
Sprinkle remaining salt and pepper over inside cavities of fish.
Stuff 1/2 cup rice mixture into the cavity of each 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 when tested 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 sauté‚ 2 minutes or until tender.
Divide leek evenly among 4 individual plates, and top with fish.
Drizzle 2 tablespoons broth over each fish, and sprinkle with parsley.

Recipe By : Cooking Light, Sept. 1995, page 100]]> 1 tablespoon olive oil
2 cups thinly sliced leek --
divided
1-1/2 cups sliced mushrooms
1 clove garlic -- crushed
4 cups water
1/2 cup uncooked wild rice
1/4 teaspoon salt -- divided
1/4 teaspoon pepper -- divided
4 thyme sprigs
4 cleaned brook trout --
(8-ounce)
1 tablespoon butter
1 tablespoon chopped fresh parsley
additional thyme sprigs --
(optional)

Instructions:
Heat oil in a medium saucepan over medium-high heat.
Add 1/4 cup leek, mushrooms, and garlic; sauté‚ 3 minutes.
Add water, rice, 1/8 teaspoon salt, 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 cooking liquid; set rice aside.
Return cooking 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 thyme sprig in the center of each of 4 (10-inch) squares of aluminum foil.
Place 1 fish on top of each thyme sprig.
Sprinkle remaining salt and pepper over inside cavities of fish.
Stuff 1/2 cup rice mixture into the cavity of each 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 when tested 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 sauté‚ 2 minutes or until tender.
Divide leek evenly among 4 individual plates, and top with fish.
Drizzle 2 tablespoons broth over each fish, and sprinkle with parsley.

Recipe By : Cooking Light, Sept. 1995, page 100]]> https://twitchinkitchen.com/thread-197.html Thu, 17 Apr 2008 19:09:29 -0400 https://twitchinkitchen.com/thread-197.html 4 tuna steaks -- 1" thick
1 cup bourbon
Vegetable oil
Salt and freshly ground pepper -- to taste

Instructions:
1) Place steaks in a shallow glass or ceramic dish. Pour the bourbon over the fish and let stand covered for 1 hour. 2) Preheat the grill. 3) Toss a hand full or three of wood chips on the lava rock or coals. Brush the grid with oil. 4) Remove the fish from the marinade (resist the temptation to drink it), and pat dry. Lightly brush with oil and grill over high heat for 5 minutes per side. Baste before turning. Sprinkle with salt and pepper before serving. Posted to the BBQ List by Jeff Lipsitt on Aug 29, 1998.]]> 4 tuna steaks -- 1" thick
1 cup bourbon
Vegetable oil
Salt and freshly ground pepper -- to taste

Instructions:
1) Place steaks in a shallow glass or ceramic dish. Pour the bourbon over the fish and let stand covered for 1 hour. 2) Preheat the grill. 3) Toss a hand full or three of wood chips on the lava rock or coals. Brush the grid with oil. 4) Remove the fish from the marinade (resist the temptation to drink it), and pat dry. Lightly brush with oil and grill over high heat for 5 minutes per side. Baste before turning. Sprinkle with salt and pepper before serving. Posted to the BBQ List by Jeff Lipsitt on Aug 29, 1998.]]>