What could be more fun than a little fin fish on the grill, especially when it’s filled with simple yet mouthwatering ingredients.
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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