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4 tablespoons 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
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.
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