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Shinin' Times at The Fort
by Holly Arnold Kinney

Trout is in good supply in Colorado, where mountain streams and rivers offer them happy homes. We serve a lot of the freshwater fish at the Fort, and this is one of our favorite recipes for special occasions. I first tasted this at the home of Pnscilla Hoback, a renowned sculptor from Galisteo, New Mexico, and the daughter of my father's dear friend, Rosalea Murphy. Pnscilla is a marvelously creative cook and although we had to adapt the recipe for the restaurant, it was inspired by her talent.
Serves 4 to 6


    • 1 cup fresh kernel corn (or canned or frozen)
    • 3/4 cup chopped fresh, frozen, or canned medium-hot or mild green chiles
    • 1/2 cup dried bread crumbs
    • 1/4 cup toasted pinones (pine nuts)
    • 1 large egg
    • 2 teaspoons chopped fresh dill or 1/2 teaspoon dried dill weed
    • 1/2 teaspoon dried leaf thyme
    • Salt and freshly ground black pepper
    • 4 to 6 (12-inch) rainbow or cutthroat trout, deboned and butterflied
    • 2 to 3 tablespoons canola oil


Preheat the oven to 350°F

In a mixing bowl, combine the corn, green chiles, bread crumbs, and pinones.

In a separate bowl, beat the egg with the dill, thyme, and salt and pepper.

Add the egg to the corn mixture and stir to combine.

Stuff the cavities of the trout with the corn mixture. Brush the stuffed trout with oil and place them in a shallow baking pan. Tent loosely with foil. Bake the trout on the middle rack of the oven for 20 minutes. Remove the foil and bake an additional 15 minutes, until cooked through.

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