If you have never had Whole Grilled Trout, you need to check out this recipe! The fresh taste of the trout paired with the subtle flavors of lemon, butter, and fresh herbs. I’m not sure there is anything better if you are a fish lover! And this recipe is so simple you can have it on the table in under an hour!
I love cooking fish on the grill. The smoky heat of the grill really brings out the flavors of whatever seafood you are grilling! Have you tried Grilled Mahi Mahi? It is simply amazing. Or you can pretend you are at a high-end steak house when you make this Ruth’s Chris Copycat BBQ Shrimp recipe.
If you are a fisherman or know one, you might be lucky enough to get a freshly caught rainbow trout. But if you are like me and don’t fish, you have to get your trout and other fish from the local fishmonger.
I can get fresh and frozen trout where I live; you may need to ask around, but it is usually available. It is definitely worth the time to locate one or two. Trout is one of the best fish to cook on the grill if you ask me.
WHAT DO I NEED TO MAKE whole GRILLED Trout?
Simple ingredients make the best-tasting meals, I say. And this recipe is all about highlighting the amazing taste of the rainbow trout.
- Whole rainbow trout, scaled, gilled, and cleaned
- Lemon, divided
- Fresh chives, chopped, divided
- Fresh dill
- Garlic, minced, divided
- Butter, softened
- Olive oil, to rub on the outside of the fish
- Butter, melted
- Fresh lemon juice
- Sea salt
- Aluminum foil
You definitely want to use fresh herbs if at all possible. In a pinch, you can use dried herbs, but the flavor of the trout will not be quite the same.
HOW TO prepare Whole GRILLED Trout for grilling
Preheat your grill to medium hot, about 375 degrees F.
You can remove the head of the trout or leave it on; it is up to you. Start by rinsing the fish under cold water inside and out. Pat the whole fish dry using paper towels.
Then, rub the outside of the fish with olive oil. Next, in a small bowl, combine the 2 Tbsp of softened butter and 2 tsp of the minced garlic together.
Spread the butter-garlic mixture on the inside of the trout, covering both sides. Next, sprinkle 2 tsp of chopped chives on the inside of the trout. Then, lay the 3 sprigs of fresh dill inside the trout.
Slice 1/2 the lemon and place the slices inside the trout on top of the fresh dill sprigs. Next, lay out one 18-inch piece of foil on a flat surface and place the trout on top of the foil. Place the second piece of foil on top and crimp the edges of the foil all the way around. Make sure that it is sealed tightly.
Cooking your whole grilled trout
Place the foil packet on the preheated grill and cook with the lid down for about 10 minutes. Carefully turn the foil packet over and allow the other side to cook, again for about 10 minutes.
While the fish is cooking on the grill, you can prepare the lemon garlic butter sauce. In a microwave-safe bowl, melt the butter. Then, stir in the remaining chopped chives, fresh lemon juice, sea salt, and remaining minced garlic.
Check the temperature of the trout using an instant-read thermometer; you want the temperature to be 135 – 140 degrees F. I check the temperature with my Thermoworks Thermapen instant-read thermometer; it works great every time!!
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Serving your Whole grilled trout
Once the trout has reached the desired temperature, remove it from the grill and place it on a baking sheet or cutting board to rest for a few minutes. Remove the top piece of foil, then remove the skin on the top; it should peel right off.
Transfer the trout to a serving platter. I find that makes it easy to finish the trout and to serve it.
Drizzle the prepared lemon and garlic butter sauce over the entire fish before serving.
Using one or two forks, gently remove the meat from the top of the fish. Once you remove the top side of the meat, carefully turn the fish over and repeat the process on the other side. You can also carefully remove the bones and expose the other side of the meat rather than turning it over if you prefer.
- Make sure you scale and clean the trout, including removing the gills before grilling.
- If possible, use fresh herbs for this recipe; they make such a difference in the taste of the fish.
- Be careful not to overcook the trout; you want an internal temperature of 135 to 140 degrees F. If you cook it too long, it will dry out, and the texture of the fish will not be flaky and juicy.
- Serve the trout warm soon after removing it from the grill. Alternatively, you can refrigerate the fish and serve it cold. Either way, it will be delicious!
Look at how juicy and flaky the trout is on the plate! Serve this with your favorite vegetables for a dinner that is fit for a king or queen!
Pin it HERE!!
Pin it HERE!!
- 2 to 2.5 lbs. whole rainbow trout, scaled, gilled and cleaned
- 1 lemon, divided
- 1/2 tbsp fresh chives, chopped
- 3 sprigs fresh dill
- 2 tsp garlic, minced
- 2 Tbsp butter, softened
- Olive oil, to rub on the outside of the fish
Lemon butter sauce
- 1/4 cup butter, melted
- 2 tsp fresh chives, chopped
- 1 Tbsp fresh lemon juice, from the lemon above
- 1/4 tsp sea salt
- 1/2 tsp garlic, minced
- Preheat your grill to medium hot, about 375 degrees F.
- Rinse the trout and pat dry the inside and outside with paper towels, then rub the outside of the fish with olive oil.
- In a small bowl, mix the 2 Tbsps of softened butter and 2 tsp. of minced garlic.
- Spread the mixture on the inside of the trout, covering both sides.
- Next, sprinkle 1/2 tbsp of fresh chopped chives on the inside of the trout. Then, lay in the 3 sprigs of fresh dill.
- Slice 1/2 the lemon and place the slices on top of the dill inside the trout.
- Lay out 2 pieces of aluminum foil approx. 18 inches in length each. (Long enough to wrap the whole fish)
- Place the fish on top of one of the pieces of foil, and then place the second piece of foil on top.
- Crimp the edges of the foil together all the way around to create a tight seal.
- Put the foil package on the preheated grill. Cook for approximately 10 minutes, then turn it over and allow the other side to cook for about the same amount of time.
- While the fish is cooking on the grill, prepare the lemon garlic butter sauce. Melt the butter, then stir in the chopped chives, fresh lemon juice, sea salt, and minced garlic.
- Check the temperature of the trout using an instant-read thermometer; you want the internal temperature of the trout to be 135 – 140 degrees F.
- When it is cooked, take it off the grill and place it on a baking sheet or cutting board.
- Remove the top sheet of foil. The skin of the trout should peel right off. Using a small spatula or 2 forks, carefully separate the meat from the bones and place it on a plate or serving platter. Turn the fish over and repeat this process, removing the meat from the other side of the fish.
- Pour the lemon garlic butter sauce over the trout and serve!
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Amount Per Serving: Calories: 1330Total Fat: 70gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 43gCholesterol: 490mgSodium: 687mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 163g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.