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 broiling.
Course Main Course
Cuisine Italian
Keyword Broiled, Culinary 3, Seafood
Servings 4
Ingredients
¼cupolive oil
1clovegarliccut into thin slices
½teaspoondried sage
½teaspoondried rosemarycrumbled
2tablespoonswhite wine vinegar
½teaspoonsalt
¼teaspoonfresh-ground black pepper
4trout filletsabout 1 pound total
Instructions
Preheat the broiler. Combine the oil, garlic, sage, and rosemary in a sauce pan. Cook over moderately low heat until the garlic just starts to color, about 2 minutes. Remove from the heat and immediately stir in the vinegar, 1/4 teaspoon of salt, and the pepper.
Put the trout fillets on a foil-lined half sheet 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 drizzle some over the hot fish. Serve with any remaining vinaigrette on the side.
Notes
This is also a wonderful GRILLED way of preparing trout. If grilling, start skin side DOWN and finish with flesh side on the grate.