This grilled trout dish looks fancy, but it’s so easy.
My prosciutto-wrapped whole trout is stuffed with lemon and herbs, and cooked over live fire. To complete the meal, I make rice pilaf directly in the hot coals and make a simple blender sauce with garlic and herbs.
Watch me cook this recipe here.
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Prosciutto-Wrapped Grilled Trout with Herb Sauce and Lemon Rice Pilaf
Ingredients
For the Lemon Rice Pilaf:
- 2 tablespoons olive oil
- 1 small handful of angel hair pasta, broken into 1-inch lengths (about 1/3 cup)
- 2 whole garlic cloves, smashed
- 1/2 cup minced onion
- 1/2 teaspoon salt
- Zest and juice of one lemon
- 1 cup long-grain white rice
- 2 1/4 cups chicken broth
For the Herb Sauce:
- 1 bunch parsley
- 1/4 cup fresh dill
- 1/4 cup fresh tarragon leaves
- 1 garlic clove
- 3 scallions, chopped
- 4 anchovies
- 2 tablespoons lemon juice, or more to taste
- Freshly ground black pepper
- 1/2 cup olive oil
For the Trout:
- 4 small whole trout, about 14 ounces, cleaned
- 12 slices prosciutto
- Fresh sage sprigs
- Fresh thyme sprigs
- 1 lemon, thinly sliced
- Salt and pepper
Instructions
Place a medium pot into the coals over medium direct heat and add the oil. Fry the pasta pieces for a few minutes to lightly toast, then add the garlic and onion. When onions are glassy and aromatic, add the salt, lemon zest, rice, chicken stock and half of the lemon juice. Bring to a simmer, stir once, cover and cook for 20 minutes. Let rest off of the heat for 10 minutes, remove the cover and stir, adding remaining lemon juice and reserve.
While the rice is cooking, make the herb sauce. Blend all ingredients until smooth in a blender. Reserve in the refrigerator until ready to use.
Wash and dry each fish. Season with salt and pepper. Stuff each cavity with sage, thyme and lemon slices.
Lay two or three slices of prosciutto side by side overlapping so they mimic the length of the fish from the neck to the start of the tail. Lay the fish on the bottom of the prosciutto closest to you. Roll up and away from you, keeping the prosciutto firmly wrapped around the fish. Repeat with the remaining fish.
Brush each fish with olive oil.
Cook over hardwood charcoal, high indirect heat, for about 7-8 minutes a side until fish is cooked through and prosciutto is crisped.
