Seafood Recipes

Prosciutto Wrapped Rainbow Trout With Cured ZucchiniSalad

Whole rainbow trout wrapped in prosciutto and grilled, served with a lemon and chilli cured zucchini salad.

Prosciutto Wrapped Rainbow Trout With Cured Zucchini Salad
4 People
Serves
20 Mins
Prep Time
10 Mins
Cook Time
Medium
Difficulty
Italian
Cuisine
The Recipe

About This SeafoodDish

Indulge in this elegant Prosciutto-Wrapped Rainbow Trout paired with a fresh cured zucchini salad. The delicate trout, wrapped in savory prosciutto, is perfectly complemented by the crisp, tangy flavors of marinated zucchini. Ideal for a special dinner or a refreshing meal, this dish brings gourmet quality to your table. Order fresh rainbow trout from Pearl Seafoods and enjoy Sydney-wide delivery, ensuring top-quality seafood for an exceptional dining experienc

Ingredients

  1. 4 whole rainbow trout (cleaned, about 250-300g each)
  2. 1 lemon, halved (4 thin slices from one half for the trout cavities; juice of the remaining half reserved for the zucchini salad)
  3. 4 small sprigs rosemary
  4. 2 tablespoons unsalted butter, softened
  5. 1 garlic clove, crushed
  6. Salt, to taste
  7. 8 slices prosciutto
  8. Olive oil, for drizzling
  9. 2 lemons, halved, for grilling and serving
  10. 2 medium zucchinis, thinly sliced
  11. 1/2 teaspoon sea salt
  12. 1 tablespoon white wine vinegar
  13. 1/2 small red chilli, finely chopped (adjust to taste)
  14. 1 tablespoon fresh mint, chopped
  15. 1 tablespoon fresh dill, chopped
  16. 2 tablespoons extra virgin olive oil

Method

  1. In a small bowl, combine the butter and crushed garlic, and season with salt. Place a lemon slice, a rosemary sprig and a spoonful of the butter mixture inside each trout cavity. Wrap each trout with 2 slices of prosciutto, then drizzle with olive oil and rub to coat. Season with pepper.
  2. Cut the 2 remaining lemons in half and drizzle the cut sides with a little olive oil. Season with salt and pepper.
  3. Juice the reserved lemon half into a bowl. Add the vinegar, chilli and extra virgin olive oil. Season, add the zucchini ribbons, and toss gently to combine. Set aside for 10 minutes to let the flavours develop.
  4. Grease and preheat a barbecue to medium-high. Cook the trout, turning occasionally, for about 8 minutes or until just cooked through. Transfer to a plate. Grill the lemon halves, flesh side down, for 2 minutes or until charred and caramelised.
  5. Just before serving, add the mint and dill to the zucchini mixture and toss to combine. Arrange the zucchini salad on a plate alongside the trout and grilled lemon halves.
From Our Kitchen

Chef's Tip

Prosciutto-wrapped rainbow trout is all about balancing richness with freshness. The salty prosciutto helps keep the trout moist while creating a crisp savoury crust that complements the delicate seafood beautifully. Bright lemon, fresh herbs, and cured zucchini add acidity and freshness, cutting through the richness and turning the dish into a light, elegant restaurant-style meal.

FEATURED

FeaturedProduct

Back In Season Soon
Fresh whole rainbow trout displayed whole on crushed ice with lemon

Fresh Whole Rainbow Trout

500gm - 700gm / Whole / 1kg

Delicate, fine-textured rainbow trout, sold whole and ready to bake,...

$12.00 fish
$12.00 fish
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NUTRITION

NutritionPerServing

  • Calories 435 kcal
  • Total Fat 21.0 g
  • Total Carbohydrate 5.0 g
  • Protein 49.0 g
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