Grilled Trout Venice-Style


2 (1-lb.) butterflied rainbow trout, pin bones removed
3/4 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh oregano
2 tablespoons olive oil
2 cloves large garlic, crushed
1 lemon, cut into 6 slices


Preheat grill. Season trout with salt and pepper. Mix together rosemary, oregano, olive oil and garlic in a small bowl. Gently open fish and spread herb mixture evenly across flesh. Lay 3 slices of lemon on one side of each fish and close. Lightly oil grill. Cook fish 4 minutes per side, or until skin is crisp and blackened and flesh is opaque and flakes easily with a fork. Serve immediately. Serving Size: 4

Submitted by Heather Anderson

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