34 Ratings
  • 5 Rating Star 22
  • 4 Rating Star 9
  • 3 Rating Star 2
  • 1 Rating Star 1

A very easy and flavorful way to prepare trout on the grill.

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
2
Max Servings:
2
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Ingredients

Directions

  • 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.

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  • 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.

Nutrition Facts

576.7 calories; 70.91 g protein; 7.29 g carbohydrates; 29.38 g fat; 246.87 mg cholesterol; 231.4 mg sodium.Full Nutrition


Reviews (24)

Read All Reviews

Most helpful positive review

Phanx
10/21/2008
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 definitely make this again!
(45)

Most helpful critical review

Anonymous
09/17/2007
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 flavorful but not overwhelming in flavor.
(33)
34 Ratings
  • 5 Rating Star 22
  • 4 Rating Star 9
  • 3 Rating Star 2
  • 1 Rating Star 1
Phanx
10/21/2008
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 definitely make this again!
(45)
Anonymous
09/17/2007
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 flavorful but not overwhelming in flavor.
(33)
Deb St Marie
07/30/2008
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 garlic salt and seasoned salt and the flavor was so good.
(24)
Anonymous
04/10/2008
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. right on the flames. Timing for me is by look When the outer coat is nice and brown and you can see that the trout is done then go ahead and take it off the grill pan I know clean up isn't that easy need to let the pan soak but the Trout is awesome Made a Dill Sauce to top the Trout The only advantage I have is that I live in Az. we can always Grill!
(20)
Anonymous
11/12/2007
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 next time I'll add a bit of onion powder. That might do the trick. Don't get me wrong though--good trout recipe!
(16)
gourmetshand
03/22/2010
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 garlic and poured over the fish. It was easy and awesome!
(16)
Deb Pearsall Wiser
02/17/2012
Baked in foil in the oven for 10 minutes.. Worked great. 400 deg F.
(8)
DaveMW
12/15/2009
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.
(7)
Chez Rea Cuisine
05/07/2010
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 off and I considered that a plus. I used lime and varied the herbs a bit (replaced rosemary with winter savory).
(6)