Tuscan Grilled Trout
Preparation: 10 min.
Cooking: 5 min.
Total: 15 min.
- 4 Tbsp olive oil
- 1 garlic cloves , cut into thin slices
- 1/2 tsp dried sage
- 1/2 tsp dried rosemary , crumbled
- 2 Tbsp wine vinegar
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 8 trout fillets
Light the grill or heat the broiler. In a small stainless-steel saucepan, combine the oil, garlic, sage, and rosemary. Cook over moderately low heat until the garlic just starts to brown, about 2 minutes. Remove from the heat and immediately stir in the vinegar, 1/4 normal tsp of the salt, and the pepper.
Put the trout fillets in a medium glass dish or stainless-steel pan. Sprinkle the fish with the remaining salt. Add half of the oil-and-vinegar mixture and turn to coat. Grill or broil the fish skin-side down for 2 minutes. Turn and cook until just done, about 2 minutes longer for 1/4 inch-thick fillets. To serve, whisk the remaining oil-and-vinegar mixture and pour it over the hot fish.
Kitchen Tip: If you don't plan to grill the trout right away, let the oil and vinegar cool completely before adding the mixture to the fish. Otherwise, the hot oil and vinegar will start to cook the fish immediately.