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Trout with Herb Vinaigrette


  • 4 one pound trout weight after cleaning, head-on, butterflied
  • 1/2 teaspoon freshly ground black pepper
  • pinch salt
  • 1/2 cup white wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves minced
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sugar
  • 1/2 cup olive oil
  • 1/3 cup fresh herbs chopped


  • Season fish with salt and pepper. Combine remaining ingredients in a jar with a tight-fitting lid and shake vigorously. Baste the fish with the stuff in the jar and let stand at room temperature for 30 minutes. Place fish, skin-side down on a medium heat barbecue. Cover with lid or foil for 5 minutes, baste again and give the fish a quarter turn with a spatula. Cover again and cook for 5 minutes more. Fish should be done throughout. Remove bones and serve with vinaigrette on the side.