• Ingredients: 18
  • Serves: 4

Trout with pine nuts and rice stuffing, roasted red peppers, and fennel with 3/4- to 1-pound whole boneless trout.


  • 2 3/4- to 1-pound whole boneless trout

The Chicken

  • 1 chicken , cut into 8 pcs.
  • 1 cup Mojito Marinade
  • 1 large onion, sliced into 1/2-inch rounds
  • 2 tbsps. chopped fresh Italian parsley or cilantro

The Garnish

  • Lime wedges

The Accoutrement

  • Rice


  • 12 live 1-pound chicken lobsters
  • 16 ears sweet corn
  • 12 extra-large eggs



  • You will need a shovel, a broom, a large canvas tarp that is at least 8 x 6 feet, a couple of big buckets, a few pairs of tongs, two pairs of gloves to protect hands from the steam, a pot to melt butter, a ladle, cheesecloth for wrapping the small food items , twine for tying the cheesecloth bundles and platters for the cooked food. A picnic table is terrific for serving the platters of food but is not absolutely necessary. You will also need plates, cups, bowls for melted butter, eating utensils, lobster crackers, plenty of napkins and several large garbage bags.

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


  1. Step 1 Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Spread peppers and fennel bulb on prepared sheet.

    For this step you will need

  2. Step 2 Drizzle with oil. Sprinkle with salt and pepper. Roast until vegetables begin to brown, stirring occasionally, about 28 minutes.
  3. Step 3 Meanwhile, mix rice, pine nuts and 1/4 cup chopped fennel fronds in bowl. Season stuffing with salt and pepper.
  4. Step 4 Remove baking sheet from oven; push vegetables to sides of sheet. Place trout in center of sheet; sprinkle inside of trout with salt and pepper.
  5. Step 5 Spoon stuffing into trout cavities. Fold trout to enclose stuffing. Roast until trout are opaque, about 20 minutes.

    For this step you will need

  6. Step 6 Open each trout and cut lengthwise in half. Transfer 1 trout half and some stuffing to each of 4 plates.

    For this step you will need