Instructions: Saute green onions in olive oil and sherry until they start to soften. Add spinach and pine nuts. Cook an additional 2 minutes or until spinach wilts. Remove from heat and 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 stuffing. Set aside.

Preheat grill. Combine wine, pepper and butter in a pan and bring to a boil. Cook until alcohol has evaporated.

Place trout on hot grill. Brush with wine mixture and grill Direct Heat until done, basting occasionally. Trout are done when the meat flakes easily.

This recipe yields 4 servings.

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