Yield: 6 servings
Ingredients
- 6 Trout -10 oz (315 g) each, cleaned, boned, scaled with heads in tact
- Salt & pepper to taste
- 2 teaspoons of freshly ground pepper (10ml)
- 20 fresh sage leaves
- 12 large thin slices of Prosciutto
- ½ cup of olive oil (125ml)
Directions
- Prepare grill to medium heat
- Cut a shallow diagonal slits in the meatiest part of both sides of the fish. Season both the inside and outside of the fish with salt and pepper. Place 4 sage leaves in the cavity of each fish. Place two slices of prosciutto down vertically so that they overlap slightly. Place the fish at the end closest to you and wrap the fish in the prosciutto.
- Brush both sides of the fish generously with olive oil and place gently on the grill. Turn only once during the cooking process when the prosciutto is nice and golden brown.
- Serve warm.