Tuscan Grilled Trout

Serves: 4


¼ cup Flying Olive Tuscan Herb, Garlic, Rosemary, Thyme, or a Combination Extra Virgin Olive Oil

1 clove garlic, minced

½ tsp. dried sage

½ tsp. dried rosemary, crushed

2 Tbsp Flying Olive Neapolitan Herb Balsamic Vinegar

½ tsp. salt

¼ tsp. freshly ground black pepper

4 large or 8 small trout fillets (about 2 pounds in all)


Light the grill or heat the broiler. In a small stainless-steel saucepan, combine the Flying Olive Extra Virgin or Combination of Choice, 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.

Place the trout fillets on a foil-lined jelly roll pan. Add half of the oil-and-vinegar mixture to the fish and turn to coat. Sprinkle the fish with the remaining 1/4 teaspoon salt. Grill or broil the fish skin-side down for 2 minutes. Turn with the largest spatula you have (the fillets are very delicate) and cook until just done, about 2 minutes longer for 1/4-inch-thick fillets. To serve, whisk any remaining oil-and-vinegar mixture and pour it over the hot fish.

Submitted by Chuck and Barb L.