A simple garlic-and-herb-infused oil combined with wine vinegar acts as both a basting liquid and a sauce for the fish. The trout skin protects the flesh and turns an appealing golden brown during grilling.
• 1/4 cup olive oil
• 1 clove garlic, cut into thin slices
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried rosemary, crumbled
• 2 tablespoons wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 8 trout fillets (about 2 pounds in all)
• 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.
Look for a young white wine from Italy with plenty of acidity, such as a Pinot Grigio or Soave, to complement the trout and stand up to the vinegar here.
Recipe by: By Food & Wine