Frequently asked questions
What is the best trout to eat?
Renowned for its mild, nutty flavor, rainbow trout is the most common type of trout consumed in the United States. It's largely farmed in freshwater according to strict environmental standards, making it a sustainable choice.
Do you grill trout skin up or down?
In this recipe for trout on the grill, you'll want to start cooking the fillets skin side down. The skin protects the flesh from becoming tough and dry; plus, it turns deliciously crisp and golden brown during grilling. Try not to disturb the fillets until they're ready to be flipped, at which time the skin should release cleanly from the grates.
Notes from the Food & Wine Test Kitchen
For an alternative to trout, try relatively firm fillets, such as Arctic char or salmon. Whole fresh sardines, if you can find them, would also be delicious. If you don't plan to grill the trout right away, let the oil and vinegar cool completely before adding the mixture to the fish. Otherwise, the hot oil and vinegar will start to cook the fish prematurely.
Suggested pairing
Look for a young white wine from Italy with plenty of acidity, such as a Pinot Grigio or Soave, to complement the grilled trout and stand up to the vinegar here.
Ingredients
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1/4 cup olive oil
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1 garlic clove, thinly sliced
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1 teaspoon sliced sage
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1 teaspoon rosemary leaves
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2 tablespoons wine vinegar
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1/2 teaspoon kosher salt, divided
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1/4 teaspoon freshly ground black pepper
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8 trout fillets (about 2 pounds in all)
Directions
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Light the grill or heat the broiler. In a small stainless-steel saucepan, combine the oil, garlic, sage, and rosemary. Cook over moderately low heat until the garlic just starts to brown, about 2 minutes. Remove from the heat and immediately stir in the vinegar, 1/4 teaspoon of the salt, and the pepper.
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Put the trout fillets in a medium glass dish or stainless-steel 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 pour it over the hot fish.
![Top down shot of Tuscan Grilled Trout](https://www.foodandwine.com/thmb/4ZRs0k94yZTJqNL-kHgLov1LPbM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Tuscan-Grilled-Trout-FT-RECIPE0320-b3d907858dbc4cbaa3f790eb1389605c.jpg)
Photographer Victor Protasio, Food Stylist Margaret Dickey, Prop Stylist Lydia Pursell
Originally appeared in Quick From Scratch Fish and Shellfish by Food & Wine in 1998.