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Trout of the River Grilled
The name and inspiration for this recipe comes from a badly translated menu in a Florentine restaurant.
Sam and Jessie Napolitano had recommended the establishment, describing it as just to the left
of the Ponte Vecchio. We drew the technique from two sources:
Leslie Forbes' A Table in Tuscany and James Beard's New Fish Cookery.
Beard suggests an alternative that has worked beautifully for us:
striped bass with sprigs of fresh thyme.
Whether trout or bass, the fish should be cleaned but not filleted.
We remove the head, but that's a matter of personal preference.
| 1 large rainbow trout (1 - 1 1/2 lbs.) |
1 large sprig of fresh rosemary |
| 1/4 c. olive oil |
2 T. lemon juice |
| salt and freshly ground black pepper to taste |
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- Start with a hot bed of charcoal, preferably in a Weber grill, so you get a smoky
flavor. A broiler will substitute, but only in the dead of Winter.
- Rinse the trout with cold water, and pat dry with paper towels. Coat the inside of
the trout with the lemon juice, then insert the rosemary, and sprinkle with the salt and
pepper. Brush the skin with the olive oil.
- Broil over the charcoal, allowing 10 minutes for each inch thick the fish
is at its thickest. (To prevent the skin from sticking to the grill, we use a grilling
basket, which we spray with Pam before using.)
- To serve, insert the spatula along the spine.
An herb butter (butter which has been softened, mixed with generous quantities of basil,
oregano, or thyme, then chilled) is a wonderful complement.
3 generous servings
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