Grilled Trout With Salsa Verde Sauce Recipe

Grilled Trout With Salsa Verde Sauce Recipe

• 1 cup packed basil leaves
• 1 cup packed parsley leaves
• Juice of ½ lemon
• 1/3 cup grated Parmiggiano Reggiano cheese
• 3 tbsp. capers
• 1/2 cup olive oil, as needed
• salt and pepper to taste

• 4 whole trout, heads on, clean and gutted
• 4 lemons, cut in thin rounds
• 3 tbsp. olive oil
• 8 small rosemary sprigs
• 8 baby potatoes, skin on and pre-boiled
• 4 large wooden skewers
• salt and pepper to taste

1. Presoak the wooden skewers in water for about 30 minutes prior to use.
2. Have the grill ready at medium heat.
3. Split the trout open and season with sea salt and pepper. Layer 3 lemon rounds inside, add 2 sprigs of rosemary and drizzle 1 tbsp. olive oil. Close and insert a wooden skewer to seal.
4. Grill 6 to 8 minutes on each side, turning over very carefully with the help of tongs and a spatula.
5. For the sauce, process the the leaves, lemon juice, cheese and capers using a hand mixer, adding olive oil as needed until you get a smooth paste.
6. While the trout is cooking, prepare the potatoes. Halve the potatoes and skewer with wooden skewers and place on the grill – they’re already cooked so you just want to heat and get a nice sear.
7. Once trout is done, remove the heads and skin, checking for small bones. Cut in pieces and serve with sauce, rosemary sprigs and the potato skewers, drizzled with olive oil.