Name: Grilled Trout with herbs and bacon
Yield: Serves 2 to 4
Cuisine: American
Ingredients: 2 teaspoons grated lemon zest; 2 whole trout (10 to 12 ounces/280 to 340 g), cleaned and boned; 1 tablespoon chopped fresh mint; 1 tablespoon chopped sage fresh leaves; 4 slices thin bacon or pancetta; Lemon wedges, for serving; Olive oil, for brushing; Fine sea salt and freshly ground pepper

Preparation info

Serves
2 to 4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This recipe is a gift from my grandmother. Use any fresh herbs you have on hand. You can substitute thinly sliced pancetta for the bacon. This would be a good time to pull out your fish grilling basket if you have one; it will make it much easier to turn the fish and transfer them to and from the grill.

Ingredients

1 tablespoon chopped fresh mint
1 tablespoon chopped sage fresh leaves
2

Americas
United States
Main course
Gluten-free
California

Method

Prepare a medium fire in a charcoal grill or preheat a gas grill to medium. Brush the grill grates clean.

In a small bowl, combine the mint, sage, and lemon zest. Open the trout like a book; lay it flat on a cutting board, flesh side up. Brush with olive oil and season generously with salt and pepper. Sprinkle the herb mixture over the trout and fold it closed.

Wrap the fish wit

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Ingredients

Method

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