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Smoky and the Wood Pit - prosciutto trout parcels

Published on June 30, 2013
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An age old problem for many people who like to barbecue fish is how to stop the fish sticking to the grill bars, you’ve seen it so often, just as the fish is cooked perfectly, it sticks to the grill, and comes away in chunks

There are a few things you can do to minimise sticking, make sure you have clean bars, oil the grill bars before cooking on them, or place something between the fish and the grill, such as laying the fish on a bunch of fennel or bay leaves, on a plank of wood as I did with the oak plank roast sirloin. Another way, that adds a whole dimension of flavour, is to parcel up the fish in something less likely to stick, and my personal favourite is to use a couple of sheets of prosciutto.

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equipment needed

  • Butcher’s string
  • A barbecue with a lid

Serves 4

You will need

  • Trout 1, gutted (ask your
    fishmonger to do this)
  • Fresh herbs (bay leaves, fennel
    or dill) handful
  • Lemon couple of slices
  • Prosciutto 4 slices per fish


  1. Stuff the fresh herbs and lemon slices into the gutted trout.
  2. Lay two measures of butcher’s string parallel and a piece of prosciutto across the string.
  3. Lay the herb stuffed trout on top and a piece of prosciutto on top, tie the string up to make a neat parcel.
  4. Prepare your barbecue to cook over an indirect heat: place the coals in the centre of the barbecue, place the two trout parcels either side, so the fish is not directly over the hot coals.
  5. Place the lid of the barbecue on, and cook for approximately 8-10 minutes, before turning and cooking for the same amount of time on the other side. Make sure the prosciutto doesn’t burn.
  6. Remove from the barbecue as soon as the fish is cooked.
  7. Serve with goat’s cheese stuffed mushrooms, cheese stuffed peppers wrapped in bacon, and a nice green salad.

Marcus Bawdon is a dedicated foodie and barbecue enthusiast who writes a Food magazine blog, Smoky and the Wood Pit. He also blogs at CountryWoodSmoke.

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