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

Print Recipe

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. 

For more wild game recipes from Andrew Zimmern, check out his ALL-NEW Digital Exclusive Series Wild Game Kitchen with Andrew Zimmern now streaming on Outdoor Channel.

Watch More Episodes of Wild Game Kitchen with Andrew Zimmern Now

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:

• 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:

---