Cornbread-Pecan Stuffed Fish

Enjoy this grilled stuffed fish made using corn muffins and pecans, a perfect dinner that’s ready in 25 minutes. MORE+ LESS-

By Pillsbury Kitchens

February 18, 2011

corn muffins

tablespoons chopped pecans

tablespoons margarine or butter, melted

(3/4 to 1-lb.) fresh or frozen whole fish, cleaned

1/8

teaspoon salt

1/8

teaspoon pepper

tablespoon oil

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1

GRILL DIRECTIONS: Heat grill. Crumble muffins into small bowl. Add pecans and margarine; mix well.
2

Sprinkle cavities of fish with salt and pepper. Fill with stuffing; secure fish with string or toothpicks. Brush both sides of fish generously with oil; place on sheet of heavy-duty foil.
3

When ready to grill, place foil on gas grill over medium heat or on charcoal grill 6 to 8 inches from medium coals; cover grill. Cook 10 to 15 minutes or until fish flakes easily with fork, turning fish several times.

Purchased corn muffins vary in sweetness, so the flavor of the stuffing will depend on the corn muffins you choose.
For the fish, try rainbow trout, walleye or white fish. A grill basket makes grilling whole fish a snap. The basket keeps the fish intact and makes it easier to turn the fish. To keep fish from sticking, spray the basket with nonstick cooking spray before use.
If your camp includes someone who likes to fish, this extra-easy recipe is a must! For campsite cooking, begin the stuffing mixture ahead: Crumble the muffins into a small plastic bag or container, then add the pecans. Just before cooking, add the margarine.