Grape Cruet for Oil and Vinegar

Grape Cruet for Oil and Vinegar

Oil And Vinegar Grilled Trout

Serves four

  • Four whole 11 oz rainbow trout
  • One tablespoon olive oil
  • Salt and pepper to taste
  • One teaspoon rosemary, thyme, parsley
  • Three tablespoons extra virgin olive oil
  • Four shallots
  • One half cup Modena Aceto Balsamico balsamic vinegar
  • Two cups vegetable stock
  • Two cups red grapes

Mince the fresh herbs. Cut the grapes and remove the seeds. Dice the shallots and clean the fish. Preheat your grill to medium high heat. Spread olive oil, salt and pepper, and sprinkle one tablespoon of the herbs all over the inside and outside of each fish. Grill for four minutes on each side. Place the fish in a dish with a lid to help keep warm.

To make the sauce:

Over medium heat in a medium saucepan, sauté the shallots in the olive oil for five minutes. Then mix in the balsamic vinegar. Add the grapes and pour in the vegetable stock. Boil for one minute and then let simmer for two minutes. Pull out the grapes and turn up the heat, for five minutes, then add the grapes back in. Salt and pepper to taste and spill the sauce over the fish.

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