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Ingredients
8 trout (see note)
1 bunch fresh sage, with stems
1 bunch fresh fennel, with stems
¼ cup olive oil, or ¼ pound butter, melted
Nutritional analysis per serving (8 servings)
10 grams carbs; 267 milligrams cholesterol; 751 calories; 14 grams monosaturated fat; 8 grams polyunsaturated fat; 8 grams saturated fat; 37 grams fat; 7 grams fiber; 244 milligrams sodium; 92 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Tie the herbs to the body of the trout and secure with string. Brush with oil or butter.
- Step 2
Grill for five to seven minutes on each side. Be careful when turning the fish as it breaks easily. Fish is done when firm and white.
To serve 15 people, you will need 15 trout, and seasonings should be adjusted accordingly.
Private Notes
Comments
Under Step 2 is "Tip. To serve 15 people, you will need 15 trout, and seasonings should be adjusted accordingly". Plan on 1 trout per person.
Can anyone provide tips on how many trout are needed for 12 people?
Under Step 2 is "Tip. To serve 15 people, you will need 15 trout, and seasonings should be adjusted accordingly". Plan on 1 trout per person.