Stuffed Trout with Tahini Sauce

Stuff your trout and top it with a delicious tahini sauce
Staff Writer
Zov Karamardian

Zov Karamardian

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.

350
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Trout Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Trout Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Nutritional Facts

Total Fat
28g
43%
Sugar
1g
N/A
Saturated Fat
4g
21%
Cholesterol
46mg
15%
Protein
20g
39%
Carbs
7g
2%
Vitamin A
74µg
8%
Vitamin B12
3µg
55%
Vitamin B6
0.4mg
18.6%
Vitamin C
9mg
15%
Vitamin D
12µg
3%
Vitamin E
4mg
21%
Vitamin K
11µg
14%
Calcium
105mg
11%
Fiber
2g
10%
Folate (food)
32µg
N/A
Folate equivalent (total)
32µg
8%
Iron
2mg
12%
Magnesium
51mg
13%
Monounsaturated
14g
N/A
Niacin (B3)
5mg
27%
Phosphorus
334mg
48%
Polyunsaturated
8g
N/A
Potassium
463mg
13%
Riboflavin (B2)
0.2mg
10.8%
Sodium
146mg
6%
Thiamin (B1)
0.3mg
22.3%
Zinc
1mg
9%