Recipe Archives->Fish->Basil Trout

Basil-Stuffed Trout

4 tablespoons olive oil
1 pound onion, sliced very thin
1/4 cup balsamic vinegar
1/4 teaspoon salt
freshly ground pepper
4 whole trout (10 to 12 ounces each), cleaned, bone-in
8 large basil leaves

Preheat grill.  Soak hickory chips in water for 30 minutes.  Heat 3
tablespoons oil in a large skillet.  Add onions and cook until golden
brown, stirring frequently, about 20 minutes.  Add vinegar and cook
until reduced and syrupy, about 2 minutes.  Season with salt and pepper
and set aside.  Brush the trout inside and out with remaining 1
tablespoon oil.  Place 2 basil leaves inside each fish.  Sprinkle
hickory chips on fire and grill fish until browned, about 4 minutes on
each side.  Serve at once on platter over caramelized onions.

Printable version: basil-trout.txt.