• Grilled Prosciutto-Wrapped Trout with Sage & Lemon


Easy Grilled Trout with Prosciutto

By Andrew Zimmern

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

Servings: 4


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


  • 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


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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