What could be more fun than a little fin fish on the grill, especially when it’s filled with simple yet mouthwatering ingredients.
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When selecting fresh fish, there should be no odor, the flesh should be firm and elastic, the scales should be bright with a sheen, the gills should be reddish pink and the eyes bright, clear and bulging.
Trout or another moderate-flavor fish would work well in place of the whitefish. Don’t hesitate to ask for suggestions at your local market.
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