1 trout
1/2 teaspoon fresh dill -- finely chopped
Salt and pepper -- to taste
2 tablespoon bacon drippings
1 medium onion -- chopped
1/2 cup chopped celery
1 cup sliced mushrooms
1 cup crumbled cornbread
4-1/2 ounces ripe olives -- chopped
1/2 cup sour cream
1/4 cup butter -- melted
8 thin slice lemon
Instructions:
TROUT: (4- to 5-pound) fresh sea trout, with head on, or 4 small trout
(2/3 to 3/4 pound each) Preheat the grill. Wash and drain the fish.
Sprinkle the outside and inside of the trout with the dill, salt,
and pepper. In a medium skillet, heat the bacon fat, add the onion,
celery, and mushrooms, and sauté until soft. Add the cornbread, olives,
sour cream, and melted butter. If necessary moisten with water slightly
to make the stuffing hold together. Stuff the cavity of the fish with
the mixture and close securely. Arrange 4 lemon slices on each side
of fish. Place trout in oiled fish basket. Place basket on grill and
cook until done, 10 minutes per inch of thickness, including stuffing,
or about 15 minutes per side. Or place the fish in 2 greased rectangular
baking pans, Garnish the fish with lemons, and bake at 400F for 10
minutes per inch of thickness, including stuffing, about 15 to 20
minutes.
