Ingredients Jump to Instructions ↓

  1. 4 Pan-dressed trout - (3/4 lb ea) - head and tail Removed

  2. 8 Lettuce leaves - more if needed (large) Salt - to taste Freshly-ground black pepper - to taste Fresh thyme sprigs

  3. 4 Prosciutto or other salted ham Vegetable oil - for fish and grill

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the grill to high, or heat coals until they glow red, with white ash around the edges. Rinse the trout and pat dry with paper towels. Lay 2 lettuce leaves on the work surface, slightly overlapping. Lay a trout in the center and sprinkle lightly with salt and pepper inside and out. Top the fish with a few sprigs of thyme and lay a piece of prosciutto over them. Fold the lettuce leaves over the fish and tie 2 or 3 strings around the fish to hold the lettuce secure. Depending on the size of your lettuce leaves, you may need to use another one to enclose the fish. Don't worry about small gaps or splits in the lettuce; just cover the fish as well as you can. Lightly brush the out side of the trout packets with oil and rub a lightly oiled towel or cloth over the grill. Set the packages on the grill and cook until the lettuce is well browned, 5 to 7 minutes. Turn and continue grilling until the outside is evenly browned and the fish is cooked through the thickest part (cut to test), about 7 minutes longer. Transfer to plates and allow your guests to open their own trout packets; discard the string and lettuce. This recipe yields 4 servings.


Send feedback