Grilled Trout
Prep Time: 5-10 minutes
Cook Time: 15 minutes
Total Time: 20-25 minutes
Servings: 2
What is One Serving: 1 whole trout with sides
Calories & Macros per Serving: Calories: 450 Fat: 24g Carbs: 30g Protein: 38g
Ingredients:
2 whole trout (skin-on, about 12-14 oz each)
1 lemon, sliced
Salt & pepper, to taste
2 cloves garlic, minced
Fresh dill & parsley, chopped
Olive oil (for grilling)
Instructions:
Choose & Prepare the Trout:
When buying trout, look for bright, clear eyes, shiny, firm skin, and a fresh, mild scent (not overly fishy).
You can find whole trout at most grocery stores, fish markets, or specialty seafood sections.
Ask the fishmonger if the trout is already gutted and cleaned. If not, request for it to be cleaned, or do it at home by removing the insides and rinsing thoroughly.
Season the Trout:
Pat the fish dry with paper towels to ensure a crispy grill.
Drizzle olive oil over the skin to prevent sticking.
Season the inside cavity with salt, pepper, minced garlic, dill, parsley, and lemon slices.
Grill the Trout:
Preheat grill to medium heat (350-375°F / 175-190°C).
Place trout directly on the grill, skin-side down. Close the lid.
Grill for 4-5 minutes per side, flipping carefully with a spatula.
The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Serve:
Carefully remove trout from the grill and plate.
Serve with your favorite sides and a squeeze of fresh lemon.
Tips:
Buying Trout: Look for cleaned, whole trout at fish markets or grocery stores. If buying fresh, ask if it's already gutted.
Filleted Option: If you prefer boneless trout, you can buy trout fillets instead. These will cook faster, around 2-3 minutes per side.
Crispy Skin: For crispy skin, do not move the trout too soon after placing it on the grill. Let it cook undisturbed.
Side Options: Pair with corn, zucchini, grilled potatoes, asparagus, or a fresh salad.
Flavor Boost: Sprinkle paprika or chili flakes on trout before grilling for extra spice.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: To reheat, warm the trout in a skillet over low heat or in the oven at 275°F (135°C) for 10 minutes to prevent drying out.