Tuscan Grilled Trout
A simple garlic-and-herb-infused oil combined with wine vinegar acts as both a basting liquid and a sauce for the fish. The trout skin protects the flesh and turns an appealing golden brown during grilling. Plus: More Fantastic Fish Recipes
Fish Alternatives In place of the trout, try relatively firm fillets, such as Arctic char or salmon. Whole fresh sardines, if you can find them, would also be delicious.
Test-Kitchen Tip If you don't plan to grill the trout right away, let the oil and vinegar cool completely before adding the mixture to the fish. Otherwise, the hot oil and vinegar will start to cook the fish immediately.
Look for a young white wine from Italy with plenty of acidity, such as a Pinot Grigio or Soave, to complement the trout and stand up to the vinegar here.