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 Proscuitto
½ cup of olive oil (125ml)

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 proscuitto down vertically so that they overlap slightly. Place the fish at the end closest to you and wrap the fish in the proscuitto.

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 proscuitto is nice and golden brown.

Serve warm.

Yield: 6 servings


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