Whole trout stuffed with herbs and flavorings, then grilled directly on grates, produces flavorful, flaky, tender fish with tasty crispy skin.
Visiting my sister and she was given some trout that was begging to be grilled. Found this easy recipe and had all the fresh ingredients. This was simple and simply fantastic!!
Read MoreI had a difficult time with this recipe. I had a large fish, and after I cooked it about 12 minutes per side, it still wasn't done. Also, I couldn't figure out how to keep all the lemons, onions, and herbs inside the fish without them falling out when I flipped it. I ended up finishing the fish in the oven, but the things had all fallen out of it. So it tasted OK, but I'm sure it would be better if I knew how long to cook a big fish, and how to keep the stuffing inside.
Read More Visiting my sister and she was given some trout that was begging to be grilled. Found this easy recipe and had all the fresh ingredients. This was simple and simply fantastic!!
We followed the recipe on one fish but on the other fish we substituted fresh dill for the other herbs. Both were delicious and had great flavor.
I had a difficult time with this recipe. I had a large fish, and after I cooked it about 12 minutes per side, it still wasn't done. Also, I couldn't figure out how to keep all the lemons, onions, and herbs inside the fish without them falling out when I flipped it. I ended up finishing the fish in the oven, but the things had all fallen out of it. So it tasted OK, but I'm sure it would be better if I knew how long to cook a big fish, and how to keep the stuffing inside.
This turned out great. I never grilled whole fish before, this recipe and directions were excellent. For anyone thinking about making this and reading reviews of how difficult it was because of the stuffing falling out, here is a simple solution; after stuffing I tied a piece of butchers string around it and it kept everything inside even when flipping the fish.
Crowd pleaser !!! Make sure that you listen to the oiled grill part or the skin sticks !!
This was absolutely delicious! Restaurant quality! I omitted the onion, but it was still wonderful!
Delicious trout. Ours was a bit larger than average so I increased the cook time by 1 minute each side. The skin was charred but overall everyone was delighted with the outcome.
I'm a newlywed and my hubby is an avid fisherman, so I'm alway looking for something to do with his catches. This was simple, straightforward and absolutely delicious. Thank you!
The second time I made this I used lemon pepper seasoning and it gave the fish a more consistent lemon flavor. It eliminates the need to having to replace the lemon slices when you flip the fish. I used a cast iron skillet on the stove and loosely covered the fish with foil as it cooked. The fish was flavorful and tender with a crispy skin.
We followed this recipe exactly using the medium-sized whole trout from Costco. It was excellent, with a crispy delicious edible skin. A bite of the onion with the fish was sublime!
very good recipe - and easy! - I used green onions in place of the sweet onions - yummy!
Per suggestions, added minced garlic. I also hate raw onions so I sauteed them before stuffing into the fish. This actually allowed me to stuff more onions into the fish since they were soft. I also saw people talking about the insides falling out. So I used toothpicks to hold the fish together (maybe about a total of five each fish) since I did not have butchers string. It worked like magic! Noted that skin stuck to grill so I oiled the grates before turning fire on. I also used a spatula to gently scrape the fish up. Helped tremendously!! It was very tasty.
Turned out great.Make sure you have the right tools to flip it and you should be just fine.
I did it for a little longer on the bbq maybe 7-8 minutes is a better time. Flavor was remarkable but instead of salt and pepper I used sea salt and a kind of spicy seasoning
My first time grilling whole fish and it was awesome. Rosemary flavor infused well and not too lemony. Used a fish basket to keep stuffing in.
use a lot of sea salt and lots of high quality olive oil. MAKE SURE GRILL IS GREASED
Delicious! Easy prep, easy grilling. Ready in 18 minutes! Will be filing this one away for the future
Great flavor. I used kitchen twine to hold it together but next time I will use the same ingredients but use my usual method of cooking in which I wrap each individual fish in foil and then place it on the BBQ.
absolutely right on. We just BBQ'd on my charcoal grill. the timing was perfect, the trout came out moist and tasty
Fish grilled up really well and picked up some of the lemon and spices. The onions I stuffed the fish with picked up a really nice flavor and tasted great as well. I would recommend this.
I chose to wrap these in aluminum foil first. I grilled the packets about 12 minutes per side at 475-500F. Cooked through nicely, some crispy skin but not as much of course as might be expected with out foil, but at least my grill doesn't have fish stuck to it. It's so nice when just a few ingredients taste so good.
The trout came out almost perfect. M y only problem is that the skin stuck to the grill and it is hard to keep all the ingredients inside the trout. But the taste and texture was excellent and will definitely be making this recipe again.
Made this with 7 trout caught in Lake Dillon, CO and Rosemary and Thyme picked fresh from our backyard. My wife, our three sons and I all loved it. The instructions were spot-on! Served it with brown rice, bread and oven-roasted broccoli.
It turned out really good. I've used this twice once directly on the grill and in a foil boat to keep the juices and allow it to steam itself slightly. Came out really moist. Good both times
I marinade my fish in White Zinfandel Wine and added tomatoes to the Veggies. It was Awesome. 😃👍
I wrapped every achy trout in individual foil packs and also made a variation ton the usage of the herbs: I mixed a little oil, dubbed lemon juice for lemon slices, and mixed the herb mix and brushed it on the be inside of the cavities.
