This recipe creates a nice and subtle combination of trout and seasoning<\/p>\n
INGREDIENTS:
\n2 teaspoons olive oil
\n2 boned trout, 8 ounces each (heads on or off, if you can stand looking a trout in the eye)
\n1\/4 teaspoon salt
\n1\/8 teaspoon pepper
\n4 sprigs fresh rosemary
\n2 tablespoons fresh parsley
\n1 lemon, quartered<\/p>\n
DIRECTIONS:<\/p>\n
Place 2 sprigs of rosemary inside of each trout.<\/p>\n
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.<\/p>\n
Remove and slice down the center, lengthwise. Plate with fresh parsley and lemon wedges.<\/p>\n
Goes well with (optional): Lemon quarters and a fresh Pinot Griggio<\/p>\n
Inspired or Credited to: 1980 Food Section of the San Francisco Examiner<\/p>\n","protected":false},"excerpt":{"rendered":"
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: … Continue reading Barbecued Trout Stuffed with Fresh Rosemary<\/span>