Barbecued Trout Stuffed with Fresh Rosemary

This recipe creates a nice and subtle combination of trout and seasoning

INGREDIENTS:
2 teaspoons olive oil
2 boned trout, 8 ounces each (heads on or off, if you can stand looking a trout in the eye)
1/4 teaspoon salt
1/8 teaspoon pepper
4 sprigs fresh rosemary
2 tablespoons fresh parsley
1 lemon, quartered

DIRECTIONS:

Place 2 sprigs of rosemary inside of each trout.

Heat coals. Platform heavy duty foil, or meshed fish cooking plate onto hot grill. Soaked wood planks will work as well. Cook 5 minutes per side, or until opaque through to the middle.

Remove and slice down the center, lengthwise. Plate with fresh parsley and lemon wedges.

Goes well with (optional): Lemon quarters and a fresh Pinot Griggio

Inspired or Credited to: 1980 Food Section of the San Francisco Examiner

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