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Ingredients

• 3 tablespoons olive oil
• 1 teaspoon minced garlic
• 1/2 cup minced white onion
• 2 1/2 cups finely diced tomatoes
• 1/3 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• Shrimp reserved from stock
• 1/3 cup green olives, pitted and chopped
• 3 to 4 small yellow pickled chiles, halved
• 5 tablespoons Shrimp Stock, recipe follows
• 1/3 cup dry white wine
• 3/4 teaspoon salt
• 4 rainbow trout, each 12 inches long, boned
• 1/4 cup butter, softened
• 5 cups day-old sourdough bread crumbs
• 10 sprigs Italian parsley
• 3 lemons, cut into wedges
• Salsa for fish, recipe follows
• Special Equipment: 1 large upholstery needle, kitchen string, parchment paper

Description

Food Network Invites You To Try This Stuffed Whitefish: Pescado Blanco Relleno Recipe From BBQ With Bobby Flay.

Food Network