Recipes Dinner Seafood Main Course Fish Main Course Tuscan Grilled Trout 5.0 (1,359) 4 Reviews A simple garlic-and-herb-infused oil combined with wine vinegar acts as both a basting liquid and a sauce for the fish. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on March 20, 2024 Rate PRINT Share Total Time: 15 mins Yield: 4 servings Frequently asked questions What is the best trout to eat? Renowned for its mild, nutty flavor, rainbow trout is the most common type of trout consumed in the United States. It's largely farmed in freshwater according to strict environmental standards, making it a sustainable choice. Do you grill trout skin up or down? In this recipe for trout on the grill, you'll want to start cooking the fillets skin side down. The skin protects the flesh from becoming tough and dry; plus, it turns deliciously crisp and golden brown during grilling. Try not to disturb the fillets until they're ready to be flipped, at which time the skin should release cleanly from the grates. Notes from the Food & Wine Test Kitchen For an alternative to trout, try relatively firm fillets, such as Arctic char or salmon. Whole fresh sardines, if you can find them, would also be delicious. If you don't plan to grill the trout right away, let the oil and vinegar cool completely before adding the mixture to the fish. Otherwise, the hot oil and vinegar will start to cook the fish prematurely. Suggested pairing Look for a young white wine from Italy with plenty of acidity, such as a Pinot Grigio or Soave, to complement the grilled trout and stand up to the vinegar here. Ingredients 1/4 cup olive oil 1 garlic clove, thinly sliced 1 teaspoon sliced sage 1 teaspoon rosemary leaves 2 tablespoons wine vinegar 1/2 teaspoon kosher salt, divided 1/4 teaspoon freshly ground black pepper 8 trout fillets (about 2 pounds in all) Directions Light the grill or heat the broiler. In a small stainless-steel saucepan, combine the oil, garlic, sage, and rosemary. Cook over moderately low heat until the garlic just starts to brown, about 2 minutes. Remove from the heat and immediately stir in the vinegar, 1/4 teaspoon of the salt, and the pepper. Put the trout fillets in a medium glass dish or stainless-steel pan. Sprinkle the fish with the remaining 1/4 teaspoon salt. Add half of the oil and vinegar mixture and turn to coat. Grill or broil the fish skin side down for 2 minutes. Turn and cook until just done, about 2 minutes longer for 1/4-inch-thick fillets. To serve, whisk the remaining oil and vinegar mixture and pour it over the hot fish. Photographer Victor Protasio, Food Stylist Margaret Dickey, Prop Stylist Lydia Pursell Originally appeared in Quick From Scratch Fish and Shellfish by Food & Wine in 1998. Rate It Print