Easy Grilled Trout with Prosciutto
This is my go-to recipe for fresh-caught trout. A simple, satisfying summertime meal, make this at your cabin, campsite or in your backyard.
Grilled Prosciutto-Wrapped Trout with Sage & Lemon
Ingredients
Mustard Sauce
- 1 cup white wine
- 3 tablespoons minced shallots
- 1/4 cup tomato puree
- 3 tablespoons grainy Dijon or brown mustard
- 1/2 cup heavy cream
- Salt and pepper
Trout
- 4 cleaned trout, fins trimmed off
- 4 sprigs fresh sage
- 8 slices lemon
- 4 full slices (roughly 1/4 pound) of Prosciutto di Parma
- 2 tablespoons vegetable oil
- Salt and pepper
Instructions
Make the Sauce
In a saucepan, simmer the wine with the shallots until three-quarters of the wine is evaporated.
Add the tomato and mustard, and simmer for 1 minute. Add the cream, simmer for 5 minutes until it is a nice sauce consistency. Season with salt and pepper and reserve while you grill the trout.
Grill the Trout
Prepare the grill for cooking over medium direct heat.
Place a lemon slice and sage sprig on the inside of each fish cavity. Place a lemon slice on the top side of each trout, and wrap each piece around the waist with a slice of prosciutto.
Brush with oil and season with salt and pepper. Grill over medium direct heat until cooked through, roughly 6 minutes a side.
Serve with the mustard sauce.
Photograph by Madeleine Hill.
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