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Grilled Trout Stuffed with Curried Oysters


  • 5 butterfly-filleted trout, or other small, mild fish

  • 15-20 fresh shucked oysters


Curry rub:

  • 1/4 c. cumin, toasted and ground

  • 1/8 c. kosher salt

  • 1/8 c. paprika

  • 1 tsp. cayenne

  • 2 T curry powder


  • 5 ears sweet corn, cut off cob

  • 5 cloves garlic, chopped

  • 2 shallots, chopped

  • 1 medium yellow onion, chopped

  • 1 large carrot, chopped

  • 2 stalks celery, chopped

  • 1 tsp. curry powder

  • 1 c. white wine

  • 5 c. court-bouillon

Illustrated Dinner


Sauce:  Sauté corn, shallots, garlic, onion, carrot, and celery in olive oil until tender.  Add curry powder and stir until toasted (about 2 min). Deglaze with white wine. Reduce the wine by 2/3.  Add the court-bouillon and reduce by 1/2.  Puree.  Salt & pepper to taste and strain.  Season to taste.

Fish:  Dredge oysters in the dry rub.  Place 3-4 in each fish.  Season and lightly oil fish, and grill for about 7 min. For excellent results, lightly douse coals with white wine and cover.  Decorate and season with sauce and serve.  Garnish with flowering herbs.

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