The Tuscan Grilled Trout
The Tuscan Grilled Trout, or Trota alla Griglia Toscana, is rooted in the rustic, farm-and-river-to-desk- desk Traditions of inland Tuscany. While Tuscany is
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodsaroundtheworld.com.
Cooking tools:
- Grill
- Mixing bowl
- Whisk
- Cutting board
- Chef's knife
- Kitchen towel
- Paper towel
- Grill pan
- Aluminum foil
- Tongs
- Spatula
- Measuring spoon
- Grater
- Citrus press
- Pastry brush
- Serving platter
- Microplane
- Grill brush
- Fish spatula
Ingredients
- 2 whole fresh trout (wiped clean, gutted, head-on or off)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon clean rosemary (or 1 tsp dried)
- 1 tablespoon sparkling thyme leaves
- Zest of 1 lemon
- Juice of ½ lemon
- Salt
- Freshly ground black pepper
- Lemon wedges, for serving
- Thinly sliced fennel or onion
- A few slices of lemon
- A few sprigs of parsley or basil
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