Trout Amandine with Garlic Ginger Suffed Mushrooms

Trout Amandine

1 12 oz Trout - preferably freshly caught using a dry fly in Montana
1 Orange
1/2 cup almonds (chopped)
2 cloves garlic (minced)
2 Tbsp Butter
salt & pepper to taste
2 Tbsp Olive Oil
1 12" zucchini

Marinate the trout in 1/4 cup of the almonds, the juice from half the orange, the flesh from the half orange, salt, pepper, 1 clove garlic and olive oil for two hours.  Stuff the solids from the marinade inside the trout.  Grill the trout over high/medium high heat until cooked. Basting with the liquids from the marinade. Slice the zucchini in half, hamburger style, then cut each half in half hot dog style.  You should now have 4 pieces of zucchini.  Cut each piece into thirds, lengthwise, and coat with olive oil.  Grill the zucchini until tender.

While the trout is grilling, which should only take 10-15 minutes, brown the remaining 1/4 cup chopped almonds in the butter.  Add the juice from the remaining half orange, along with the other clove of minced garlic and salt and pepper.  Simmer until the liquid has reduced by 1/4.

To serve, place the fish in the center of a platter, with zucchini strips on the dorsal and ventral sides of the fish. Coat the fish with the almond mixture. Enjoy

Stuffed Mushrooms
At this point, I don't remember any portions.  Here's what I do remember you need

Cremini Mushrooms
Zuchinni
Oranges
Garlic
Ginger
Salt
Pepper