Basil stuffed Trout
Ingredients
- 4 tablespoon olive oil
- 1 pound onion, sliced very thin
- 1/4 cup balsamic vinegar
- 1/4 teaspoon salt
- freshly ground pepper
- 4 whole trout (10 to 12 ounces each), cleaned, bone-in
- 8 large basil leaves
Instructions
Preheat grill. Soak hickory chips in water for 30 minutes. Heat 3 tablespoons oil in a large skillet. Add onions and cook until golden brown, stirring frequently, about 20 minutes. Add vinegar and cook until reduced and syrupy, about 2 minutes. Season with salt and pepper and set aside. Brush the trout inside and out with remaining 1 tablespoon oil. Place 2 basil leaves inside each fish. Sprinkle hickory chips on fire and grill fish until browned, about 4 minutes on each side. Serve at once on platter over caramelized onions.