• Andrew Zimmern Cooks: Grilled Prosciutto-Wrapped Trout


Grilled Prosciutto-Wrapped Trout

By Andrew Zimmern

I love the combination of cured meat and fish, especially in this recipe for fresh-caught trout on the grill. If you’re intimidated by grilling whole fish, don’t be. Binding the trout in layers of prosciutto will help to hold the fish together, while giving it an irresistible charred ham flavor. It’s a simple, satisfying meal for your cabin, campsite or your own backyard.

Watch Andrew make this recipe:

Andrew Zimmern Cooks: Grilled Prosciutto-Wrapped Trout


  • 1 large trout, cleaned and fins removed
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 3 sprigs fresh sage
  • 2 lemons
  • Salt
  • Pepper
  • 2 to 3 ounces Prosciutto di Parma, thinly sliced
  • Mixed herbs, for serving
  • 1 tablespoon vegetable oil
  • 1 tablespoon olive oil



Prepare the grill for cooking over medium indirect heat, with coals on one side of the grill. Clean and oil the grate.

Place the fresh herbs inside of the fish cavity. Slice half of a lemon and place the slices inside the fish with the herbs. Season the trout with salt and pepper. Wrap the trout with slices of prosciutto. Brush with vegetable oil.

Cut another lemon in half and place it cut-side down directly over the coals. Grill until slightly charred, then reserve to squeeze over the trout once it’s off of the grill.

Place the trout on the cold side of the grill to start. You want to move the trout closer to the coals as you flip it, cooking for a total of about 15 minutes. Cover the grill and cook the trout on the first side for about 6 minutes, then flip it to other side, moving closer to the heat. Cook for another 5 or 6 minutes, then flip it again so that it can cook over the coals and get a slight char. Cook for another 3 to 4 minutes.

Remove from the grill and place on a serving platter with a mixed herb salad dressed with lemon juice and salt. Squeeze the grilled lemon over the fish along with a drizzle of olive oil, and serve.

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