Grilled Trout Wrapped in Prosciutto
Amy’s at Woodhaven

Photo: R. Bromberg
Serves 4 as appetizer or 2 as main course
(2) 8 or 9 oz. rainbow trout fillets, skin on
½ oz. prosciutto, cut into 2” wide strips
1 T. grated lemon peel
½ cup olive oil
2 cloves garlic, minced
1 T. fresh mint, chopped
½ tsp. salt
¼ tsp. ground black pepper

Mix ¼ cup olive, oil, lemon zest, garlic, mint, salt and pepper ingredients together and brush over fillets. Wrap prosciutto all the way around trout in a couple of spots, placing the seam on the skin side. Brush trout all over with remaining ¼ cup of the olive oil. Using a grill on medium-high heat, place skin side down first for about 2-3 minutes and then, using two spatulas (or a fish spatula) turn and cook for another 2-3 minutes. Remove from grill and serve right away.