- 1/2 Cup Tuscan Herb, Garlic or Rosemary
- 1 Clove Garlic, Minced
- 1/2 Tsp Dried Sage
- 2 Tbsp Neapolitan Herb Balsamic
- Salt and Pepper to Taste
- 4 Large or 8 Small Trout Fillets (2 Pounds)
Light the grill. In a small saucepan, combine Tuscan Herb, garlic, sage, and rosemary. Cook about 2 minutes, until the garlic starts to brown. Remove from heat and immediately stir in balsamic, salt, and pepper. Place fillets on foil lined jelly roll pan. Add about half of the mixture to the fish, turn and coat. Sprinkle with a little salt. Grill skin side down for about 2 minutes. Turn with the largest spatula you have, and cook until just done (about 2 minutes longer for fillets about 1/2 inch thick). Pour remaining mixture over the hot fish and serve.