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

In this recipe from "Wild Game Kitchen with Andrew Zimmern," whole trouts are wrapped in prosciutto, stuffed with lemon and herbs, and cooked over hardwood charcoal.

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

Prosciutto-Wrapped Grilled Trout with Herb Sauce and Lemon Rice Pilaf (Photo courtesy of "Wild Game Kitchen with Andrew Zimmern")

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:

  1. Place a medium pot into the coals over medium direct heat and add the oil. Fry the pasta pieces for a few minutes to lightly toast, then add the garlic and onion. When onions are glassy and aromatic, add the salt, lemon zest, rice, chicken stock and half of the lemon juice. Bring to a simmer, stir once, cover and cook for 20 minutes. Let rest off of the heat for 10 minutes, remove cover, stir adding remaining lemon juice and reserve.
  2. While the rice is cooking, make the herb sauce. Blend all ingredients until smooth in a blender. Reserve in the refrigerator until ready to use.
  3. Wash and dry each fish. Season with salt and pepper. Stuff each cavity with sage, thyme and lemon slices.
  4. Lay two or three slices of prosciutto side by side overlapping so they mimic the length of the fish from neck to start of the tail. Lay the fish on the bottom of the prosciutto closest to you. Roll up and away from you, keeping the prosciutto firmly wrapped around the fish. Repeat with remaining fish.

    Prosciutto-Wrapped Grilled Trout with Herb Sauce and Lemon Rice Pilaf
    Wrap the prosciutto firmly around the trout. (Photo courtesy of "Wild Game Kitchen with Andrew Zimmern")
  5. Brush each fish with olive oil.
  6. Cook over hardwood charcoal, high indirect heat, for about 7-8 minutes a side until fish is cooked through and prosciutto is crisped.

    Prosciutto-Wrapped Grilled Trout with Herb Sauce and Lemon Rice Pilaf
    Cook trout 7 to 8 minutes per side. (Photo courtesy of "Wild Game Kitchen with Andrew Zimmern")


    Prosciutto-Wrapped Grilled Trout with Herb Sauce and Lemon Rice Pilaf
    Continue cooking trout until the prosciutto is crisp. (Photo courtesy of "Wild Game Kitchen with Andrew Zimmern")
  7. Serve prosciutto-wrapped trout with the lemon rice pilaf and herb sauce.

    Prosciutto-Wrapped Grilled Trout with Herb Sauce and Lemon Rice Pilaf
    Serve grilled prosciutto-wrapped trout with a side of lemon rice pilaf and drizzle of herb sauce. (Photo courtesy of "Wild Game Kitchen with Andrew Zimmern")

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