Prosciutto-Wrapped Grilled Trout with Herb Sauce and Lemon Rice Pilaf Recipe

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Chef Andrew Zimmern grills prosciutto-wrapped whole trout stuffed with lemon and herbs. To complete the meal, he cooks rice pilaf directly in the hot coals and makes a simple blender sauce with garlic and herbs. 

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How to Make This Prosciutto-Wrapped Grilled Trout with Herb Sauce and Lemon Rice Pilaf Recipe: Step by Step

Serves: 4
Prep time: 15-20 minutes
Cook time: 45-55 minutes

Lemon Rice Pilaf Ingredients:

• 2 tablespoons olive oil
• 1 small handful of angel hair pasta, broken into 1-inch lengths (about 1/3 cup)
• 2 whole garlic cloves, smashed
• 1/2 cup minced onion
• 1/2 teaspoon salt
• Zest and juice of one lemon
• 1 cup long-grain white rice
• 2 1/4 cups chicken broth

Herb Sauce Ingredients:

• 1 bunch parsley
• 1/4 cup fresh dill
• 1/4 cup fresh tarragon leaves
• 1 garlic clove
• 3 scallions, chopped
• 4 anchovies
• 2 tablespoons lemon juice, or more to taste
• Freshly ground black pepper
• 1/2 cup olive oil

Trout Ingredients:

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• 4 small whole trout, about 14 ounces, cleaned
• 12 slices prosciutto
• Fresh sage sprigs
• Fresh thyme sprigs
• 1 lemon, thinly sliced
• Salt and pepper

Directions: