How To Make Tuscan Grilled Trout
This golden grilled trout tastes extra special and tasty with its special basting liquid and sauce made with garlic, herbs, olive oil, and wine vinegar.
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 for about 2 minutes until the garlic just starts to brown.
Remove from the heat and immediately stir in the vinegar, ¼ teaspoon of salt, and pepper.
Put the trout fillets in a medium glass dish or stainless-steel pan.
Sprinkle the fish with the remaining ¼ teaspoon of salt.
Add ½ 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 ¼-inch-thick fillets.
To serve, whisk the remaining oil-and-vinegar mixture and pour it over the hot fish.
- Calories: 1400.56kcal
- Fat: 69.53g
- Saturated Fat: 14.41g
- Trans Fat: 0.43g
- Monounsaturated Fat: 27.79g
- Polyunsaturated Fat: 15.08g
- Carbohydrates: 0.53g
- Fiber: 0.16g
- Sugar: 0.01g
- Protein: 180.74g
- Cholesterol: 534.54mg
- Sodium: 753.86mg
- Calcium: 232.79mg
- Potassium: 3426.51mg
- Iron: 3.02mg
- Vitamin A: 761.58µg
- Vitamin C: 26.67mg
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