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Grilled Montana Trout

Rated as 4.5 out of 5 Stars

"A very easy and flavorful way to prepare trout on the grill."
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35 m servings 577
Original recipe yields 2 servings (2 trout)


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  1. Place each trout onto a square of aluminum foil. Open them up so that the flesh is facing upwards. On one side of each fish, season with salt and pepper, half of the garlic, half of the chopped rosemary and half of the parsley. Top each fish with thin slices of butter, 3 rosemary sprigs and a few slices of lemon. Squeeze one of the remaining lemon slices over each fish. Enclose the seasoning inside each fish and wrap securely with the sheet of aluminum foil. Wrap each fish in an additional piece of aluminum foil.
  2. Place fish in the coals of a campfire or on a grill over a flame and cook for about 7 minutes on each side. If you can easily stick a fork into the fish, it is done. Cooking time will vary depending on the size of your fish and the fire. Allow to cool for a few minutes before opening to serve.


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

Nutrition Facts

Per Serving: 577 calories; 29.4 7.3 70.9 247 231 Full nutrition

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Read all reviews 24
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Delicious! I baked mine, as no grill or campfire was available, and still ended up with a melt-in-your mouth fish that was so good I even ate the skin, something I don't usually do. I'll definit...

We didn't have a whole trout, so I used two fillets and put them together, skin side out. This worked great. Also, didn't have fresh spices, so used dried and sprinkled it on the fish. Fish was ...

This was very good and the trout came out so moist it melted in our mouths. I did not add parsley or the chopped rosemary. I didn't want the rosemary to overkill. I seasoned with a little gar...

This is the second time I have attempted to make Trout, well I altered it just A little, on a grill pan, seasoned with a non-stick coating put the whole trout stuffed with lemon and onions etc. ...

I didn't have any fresh rosemary or parsley, so I used dried, and I didn't have a lemon. I melted the butter and stirred in 3tbsp lemon juice, added the dried rosemary, parsley , added minced g...

This was good, but I thought it was missing something. Even though rosemary is a strong herb the taste of the fish seemed to overwhelm it (maybe because my fish were so fresh?). I think that nex...

Baked in foil in the oven for 10 minutes.. Worked great. 400 deg F.

This recipe is perfect! Made it "as is" and used fresh caught Montana Rainbow Trout and it was delicious! I will grill trout this way for now on.

First time I've made fish this way, and I was very pleased with how easy and good it was. I don't know if this has happened to anyone else, but the skin stuck to the foil when I pulled the foil...