Grilled Trout Florentine - cooking recipe

Ingredients

3 tablespoons extra virgin olive oil
1/3 cup green onion, chopped, whites, light greens
1/4 cup dry sherry, NOT COOKING SHERRY
2 cups spinach, fresh, chopped
1/4 cup pine nuts
1 1/4 cups breadcrumbs
1/4 cup skim milk
1/2 teaspoon lemon juice
4 trout, cleaned
1 cup white wine
1/4 teaspoon black pepper, freshly ground
2 teaspoons butter

Preparation

Preheat grill.
heat the olive oil in a frying pan over med-high heat.
Saute (stir fry) the green onions until they start to soften.
Add sherry, spinach, and pine nuts. Mix well.
Cook an additional 2 minutes until the spinach wilts.
Remove from heat, add bread crumbs, milk, and lemon juice. Mix well.
Wash and pat dry the trout.
Stuff each trout with 1/4 of the spinach mixture.
Tie with kitchen string to secure the stuffing. Set aside.
Combine the wine, pepper, and butter in a sauce pan and bring to a boil.
Cook a minute or so to evaporate the alcohol.
Place the trout of the hot grill.
Bast with the wine mixture occasionally.
Grill for 2 - 2 1/2 minutes per side. (the meat should flake easily at the touch of a fork.).