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Corn Hash (stuffing / topping)
- 1 Pablano Chili (charred on Grill)
- 6-8 scallions (charred on Grill)
- Corn (charred on Grill)
- Cilantro (about 1 cup)
- 4 or 5 gloves garlic
- Lime juice (1)
- Olive Oil (about 3 tbls)
- 1/2 cup Pine nuts (toasted)

Char the vegetables until the chili is blistered. The scallions won’t take as long.

Seed the chili and chop into smaller size, cut the corn off of the cob, chop the scallions into smaller pieces. Toast the pine nuts and crush into bits.

In a food processor, add the chili, scallions, cilantro, garlic. Pulse until a paste is formed (scrape sides as needed). Remove the paste and put into a mixing bowl. Add the lime juice, olive oil, pine nuts salt and pepper to taste.

Trout
- 4 Trout
- 8 slices of bacon (prefer thick)
- Butchers twine

Stuff the rib cavity of the fish with the corn hash, put a slice of bacon on either side of the fish and tie with 3 pieces of twice (head, middle, tail). Arrange all the fish into a grill basket and cook over hot coals until done (approx 4 minutes per side). The bacon will be a good indicator when the fish is done by how crisp it gets.

Remove the fish from the grill basket and arrange on a platter removing the twine. Use the leftover corn hash to put on top. You can place in a warm oven until ready to serve.