Grilled Trout with Prosciutto

Ingredients

• 1 Whole trout per person (1 per person)

• Enough sliced prosciutto to wrap around fish

• Enough fresh sage to line belly of fish

• Olive oil

Method

• Rinse fish with cold water and dry completely.

• Fill or line belly of fish with fresh sage.

• Wrap fish with prosciutto, keeping the head and tail exposed.

• Brush with olive oil and cook directly over medium coals, approximately 5 to 7 minutes per side.