3 Brook Trout
1 tablespoon cooking oil
3 stalks of rosemary
White Wine Sauce
3 ounces White Wine
1 teaspoon thyme
1 teaspoon garlic pepper
1. Rub a tablespoon of cooking oil onto the cavities and outside of three brook trout.
2. Slice up the leek and place some of the leek into each of the cavities of the fish.
3. Place a stalk of rosemary onto each of the three fish.
4. Place White Wine sauce on the cooked Rosemary trout.
Rosemary Trout is a Mad Dog & Merrill® Original Recipe from Episode Ten of the 2020 Season of the Midwest Grill'n Show. Watch "Marinette" for this great recipe from America's Favorite Grill'n Show and More! Episode recipes include Mushrooms and Asparagus, Bacon Wrapped Trout,
Orange Trout, Rosemary Trout, Mushroom Trout and Stuffed Tomatoes. Download the E-Book by visiting the Mad Dog & Merrill Online Store or become a Lifetime Member of the Mad Dog & Merrill® Grill'n Club to gain FREE access to all episode E-Books.
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Internationally recognized and self-proclaimed "Grillologists," Mad Dog & Merrill®, entertain and educate thousands of backyard enthusiasts every year with the finer points of grilling on America’s Favorite Grill’n Show. They want nothing more than to make everyone a better griller and have a ton of fun doing it!