A quick, easy and delicious way to cook trout.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a grill for medium-high heat.

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  • On a flat surface, lay out two sheets of aluminum foil about 18 inches long so that they overlap to make one long wide sheet. Rinse the trout and pat dry. Lay the fish in the center of the foil about 2 inches apart. Sprinkle with white wine, melted butter and lemon juice. Season with parsley, salt and pepper. Fold the foil up loosely around the fish and crimp the seams to seal.

  • Place the packet on the grill and cook for 15 to 20 minutes, or until fish is cooked through.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

536 calories; 23.3 g total fat; 232 mg cholesterol; 191 mg sodium. 1.7 g carbohydrates; 70.1 g protein; Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/20/2007
Yum!!! I mixed all the ingredients (I added garlic) together and then put the solid portion of the mixture into the filets and poured the remaining (mostly liquid) over the top and let it pool around the fish and then bbq'd it on low. Turned out awesome. I think the key is to use the freshest fish possible. Read More
(68)

Most helpful critical review

Rating: 3 stars
09/09/2007
Got mixed reviews here. Hubby didn't like it. Two of us thought it was fairly good. (I am not a huge trout fan beause of the bones. I had a bone stuck on the top of my mouth as kid...still gun-shy!) We still all preferred our trout pan fried. Added some garlic powder which gave it more flavor. Read More
(1)
37 Ratings
  • 5 star values: 17
  • 4 star values: 16
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/20/2007
Yum!!! I mixed all the ingredients (I added garlic) together and then put the solid portion of the mixture into the filets and poured the remaining (mostly liquid) over the top and let it pool around the fish and then bbq'd it on low. Turned out awesome. I think the key is to use the freshest fish possible. Read More
(68)
Rating: 5 stars
05/20/2007
Yum!!! I mixed all the ingredients (I added garlic) together and then put the solid portion of the mixture into the filets and poured the remaining (mostly liquid) over the top and let it pool around the fish and then bbq'd it on low. Turned out awesome. I think the key is to use the freshest fish possible. Read More
(68)
Rating: 4 stars
01/04/2009
DELICIOUS! I don't have a BBQ so I baked the trout in the oven instead. We like our fish very well done... almost crispy. So I baked it for 20 minutes at 350F and then I broiled it for about another 8 minutes. I also followed the suggestions made here and added some fresh garlic. We loved this recipe and we will definitely be enjoying it again soon. Read More
(48)
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Rating: 4 stars
06/28/2010
4 stars as is---add 2 cloves of minced garlic a tablespoon of dill and alot of freshly cracked black pepper and it's a 5! Read More
(30)
Rating: 4 stars
06/01/2009
This is a nice light quick recipe for trout. I followed this exactly and I think it turned out very good but this is not a recipe with a lot of bold flavors. You definitely get to appreciate the flavor of the trout. I didn't seem to notice the flavor of the wine at all although the texture of the fish was wonderful. This can be baked in the oven at 400 degrees 20 minutes I made this twice once on the grill too. Thanks I will use this again (: Read More
(14)
Rating: 4 stars
05/18/2008
Great base...I added 2 cloves fresh minced garlic and did not use parsley. My husband said it was the best trout he'd ever had! I also used fresh lemon juice and fresh trout. Read More
(11)
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Rating: 4 stars
05/14/2008
3 1/2 stars: I followed the advice of others here & sprinkled garlic powder on the fillets after the liquid addition. BTW: the recipe isn't written all that clearly: we melted butter added the lemon juice & wine to that butter mixed and then trickled over the fish before garlic powder (next time I'll use garlic SALT instead) freshly ground salt & pepper & parsley. I needed to use a lot more foil than was described--but it worked out quite well boiling brilliantly when I opened to check the fish at 15 min. My husband loved it; the kids ate all that was served to them; I thought it was OK but tasted more like FISH than flavor. Our fish had been defrosted from our freezer (bought fresh) so I'd try this again FRESH from the store (& with garlic salt or fresh garlic) b/c it was only that little edge away from a 4-star in my opinion. Easy. Read More
(10)
Rating: 4 stars
06/03/2006
A great quick and easy recipe. very tasty. Read More
(7)
Rating: 4 stars
06/14/2011
Recently tried this recipe with trout we caught in the Gulf; the wine kept everything most the lemon juice was a great accent but like other reviewers I missed the garlic...will make again w/garlic! Read More
(6)
Rating: 5 stars
04/10/2012
Very simple moist and delicious. I added minced garlic to mine and in addition to the (fresh) lemon juice I added sliced lemon to the cavity. I wrapped my large rainbow trout in foil and baked it in the oven at 375 for about 40 minutes - doneness completely depends on the thickness of the fish bake/grill until opaque in middle and fish flakes easily with fork. Very very delicious! Read More
(4)
Rating: 3 stars
09/09/2007
Got mixed reviews here. Hubby didn't like it. Two of us thought it was fairly good. (I am not a huge trout fan beause of the bones. I had a bone stuck on the top of my mouth as kid...still gun-shy!) We still all preferred our trout pan fried. Added some garlic powder which gave it more flavor. Read More
(1)