Trout with Prosciutto and Sage Recipe

This Trout with Prosciutto and Sage recipe combines tender whole trout, aromatic fresh sage, salty prosciutto, and olive oil for a simple yet impressive grilled main course. Featured on License to Grill with Rob Rainford, the trout is wrapped in thin slices of prosciutto and grilled until the fish is tender and the exterior is beautifully golden.

The Inspiration

Whole trout is a natural choice for outdoor grilling because it cooks quickly and pairs beautifully with fresh herbs and simple seasonings. In this recipe from License to Grill, Rob Rainford keeps the ingredient list minimal while using prosciutto and sage to give the fish plenty of flavour.

Another important part of the method is limiting how often the fish is handled. The trout is turned only once, after the prosciutto on the first side becomes nicely golden. This helps keep the delicate fish intact while allowing the cured pork to develop colour.

Featured in the Blind Date with Garlic episode, this dish reflects the simple, confident approach to grilling found throughout License to Grill. It relies on quality ingredients, fresh herbs, and careful cooking rather than complicated sauces or lengthy preparation.

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)

Method

• 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. 

Serving Suggestions

This Trout with Prosciutto and Sage makes an elegant main course for a summer dinner, weekend barbecue, or relaxed outdoor gathering. Serve each whole trout with grilled vegetables such as asparagus, zucchini, bell peppers, or green beans. Roasted or grilled potatoes also pair beautifully with the salty prosciutto and fragrant sage.

For a lighter meal, serve the trout with a crisp green salad dressed simply with lemon juice and olive oil. The acidity helps balance the richness of the prosciutto while complementing the delicate flavour of the fish. Grilled lemon halves can also be served alongside so guests can squeeze fresh citrus over the trout before eating.

Because the fish already carries plenty of savoury flavour, simple accompaniments work particularly well. Fresh bread, seasonal vegetables, or a lightly dressed grain salad can round out the meal without overwhelming the trout.

Final Thoughts

This Trout with Prosciutto and Sage recipe demonstrates how a handful of carefully chosen ingredients can turn whole grilled fish into an impressive main course. Tender trout provides a mild base, while fresh sage adds earthy aroma and prosciutto contributes savoury flavour and a golden exterior.

Whether served with grilled vegetables, potatoes, or a crisp salad, this Trout with Prosciutto and Sage recipe delivers a satisfying combination of delicate seafood, fragrant herbs, and rich cured pork.

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