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Moroccan Trout

For a tasty stress-free main course, marinate the trout in a sauce using Bigelow Constant Comment Tea.

35-45 Minutes
Serves 4


  • 4 whole medium trout, cleaned
  • ⅓ cup long grain rice
  • 6 Bigelow Constant Comment® Tea Bags
  • 1 cup hot water
  • ½ teaspoon ground cinnamon
  • 1 cup dates, chopped
  • ¼ cup slivered almonds
  • ¼ cup hot water
  • 2 tablespoons butter, melted
  • 2 teaspoons sugar
  • 1 teaspoon ground pepper
  • ¼ teaspoon ground ginger


Preheat oven to 350ºF (180ºC). Clean trout, rinse under cold water and pat dry with paper towels. Brew 4 Constant Comment® tea bags in 1 cup hot water. Discard tea bags. Place tea in small saucepan and add rice. Cook rice in tea for approximately 20 minutes or until cooked. Combine rice, dates, almonds and cinnamon in bowl, mix well. Spoon mixture into open side of the trout, close opening with metal skewers or toothpicks. Place on baking sheet that has been sprayed with cooking spray. Combine remaining 2 Constant Comment tea bags in ¼ cup hot water. Brew for 2-3 minutes. Combine melted butter and tea, brush trout with tea mixture. Sprinkle trout with sugar, pepper and ginger. Bake for 20-30 minutes, basting after 10 minutes. Bake until golden.

May we suggest English Breakfast Tea - Case of 6 boxes- total of 120 teabags to pair with this recipe?
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