Grilled Las Cruces-Style Trout with Green Chile and Pecan Stuffing

All the ingredients for this recipe are grown or found near Las Cruces, New Mexico, where my brother lives. The flavors of the ingredients blend amazingly well, considering how varied they are, and they all complement the grilled trout perfectly.

Grilled Las Cruces-Style Trout with Green Chile and Pecan Stuffing

Makes 4 servings.

Ingredients

• 4 (8-12 oz.) fresh trout, ready to cook.
• 1/4 cup pecans, toasted, finely chopped.
• 2 tablespoons good quality olive oil, preferably Spanish.
• 4 garlic cloves, minced.
• 2 tablespoons parched, peeled and chopped green chile.
• 2 tablespoons coarsely chopped fresh cilantro leaves (optional).
• 1 lime.
• 1 teaspoon vegetable oil.

Directions

Preheat grill to medium-high or about 400º F. Position rack 3 inches above heat. Rinse trout and pat dry. Combine pecans, olive oil, garlic, green chile, and cilantro, if used, in a small bowl. Cut lime in half crosswise and squeeze juice over pecan mixture. Slice remaining lime half into 4 rounds and set aside. Stuff each fish with pecan mixture, securing stuffing with wooden picks or small metal skewers.

Using vegetable oil, lightly oil fish and place on grill rack. Grill about 6 minutes or until trout becomes lightly browned. Turn gently, keeping trout whole, and grill other side about 5 minutes or until fish begins to flake. Garnish with lime.