Preparation

1. Wash the inside and outside of the trout to remove any remaining unwanted particles. Dry the trout with kitchen towel and put aside.
2. Pour boiling water into a small cup and add the saffron, put aside for 5 minutes.
3. In a large shallow dish place both trout and rub with salt and pepper.
4. Add diced onions around and inside the fish.
5. Drizzle lemon juice all over the fish and place few lemons (those already squeezed) inside the fish.
6. Pour the saffron over each trout.
7. Cover the dish with plastic or cling wrap and keep it in the fridge for at least for 2 hours.
8. Heat the Cuisinart Griddler deep pan on 160°C, add olive oil and sauté onion until softened for few minutes.
9. Add grated garlic and cook for 2 minutes.
10. Add walnuts and cook for 2 minutes.
11. Add parsley and coriander and cook for few minutes.
12. Add spices (turmeric, coriander, black pepper), salt and pomegranate paste, stir well.
13. Add the pomegranate arils and mix well.
14. Put aside to cool down.
15. Spoon stuffing mixture into each trout.
16. Sew the fish body using a cooking string and a needle. You may use toothpicks to close the fish body. But make sure that stuffing won’t be discarded out.
17. Remove each trout from the dish and brush them with olive oil.
18. Heat the Cuisinart Griddler on 180°C and cook for 15 minutes. Reduce the heat to 160°C and cook the fish until golden. TIP: No need to turn the fish as two trouts were perfectly fit in one grill pan and the top grill was also turned on and I placed the top grill on the fish while grilling
19. While grilling keep brushing the trout with the liquid left form the marinade and olive oil.
20. Serve the grilled trout with cooked rice or vegetables. Enjoy!