This recipe is a true family treasure. For the stuffing, spicy jalapeño and cayenne pepper are deliciously combined with the cilantro and garlic. This unique preparation yields a flavor that is nothing short of amazing. You may think it calls for too much garlic, but you’d be surprised, the garlic does not overpower the other flavors. The finished dish makes a wonderful buffet item, as it can be served at room temperature. Serve with rice pilaf.
- 2 Tablespoons plus one fourth cup olive oil
- 1/3 Cup pine nuts
- 1/3 Cup shelled raw unsalted pistachios
- 1/3 Cup slivered almonds
- 1/3 Cup walnuts
- 1 small onion, finely chopped
- 2 tomatoes, seeded and cut into small dice, divided
- 1 Cup fresh cilantro, chopped
- 15 garlic cloves, minced
- 1 jalapeño chile, seeded and finely chopped
- 1 Teaspoon ground coriander
- 1 Teaspoon ground cumin
- 1 Teaspoon kosher salt, plus more for seasoning
- 1 Teaspoon freshly ground black pepper
- 1/2 Teaspoon cayenne pepper
- 1/2 Cup fresh lemon juice
- 6 ten-ounce whole rainbow trout, boned, cleaned and heads removed
- Cilantro sprigs, for garnish
- 1 1/2 Cup tahini sauce
- 6 lemon wedges
Preheat the oven to 400 degrees F.
Line a heavy large rimmed baking sheet with aluminum foil. Brush 2 tablespoons of the oil all over the foil.
Pulse the pine nuts, pistachios, almonds, and walnuts in a food processor until they are medium fine; do not pulverize the nuts into a fine powder, as the stuffing should retain a fine crunch. Transfer the nuts to a medium bowl.
Stir in the onion, 1 of the chopped tomatoes, chopped cilantro, garlic, and jalapeño, then stir in the coriander, cumin, 1 teaspoon of salt, black pepper, and cayenne pepper. Add the lemon juice then slowly add the remaining 1/4 cup of olive oil while stirring to blend.
Sprinkle the trout inside and out with salt. Spoon the nut mixture into the trout cavities, dividing equally. Fold the trout to enclose the filling.