Grilled trout is an easy and delicious meal, especially when grilled with lemon wedges, fresh dill, and butter. Perfect dinner for two!
I was once the proud owner of a fly reel.
Just the role mind you. I was 10 years old and never got a fishing rod for this reel. The fishing rod I had came with its own reel and was the kind where you used a small float and hook to attach something fidgety.
Over the years, my brother regularly brought home trout (usually steelhead), salmon, and various other fish he caught in the American River, just a short walk from our Sacramento home.
It wasn’t until years later, on a trip to western Montana, that I learned that a fly reel is what is used in fly fishing, which is what you use to fish for trout.
Now, every time I walk past the fish counter in the market and see nice fresh trout staring at me, I think of fly fishermen standing in their waders in the shallows of the Madison or American River, casting for a bite.
The best way to cook trout
Trout is one of the most delicious fish you can eat, and not only is it relatively inexpensive (for fish), it’s really easy to cook. It is usually boned and sold with the head and tail.
Rather than grilling it directly on the cooking grates, the best way to ensure the fish will hold together and result in a beautiful presentation is to build an aluminum “boat” to hold the fish and place that boat on the grill . Leave the boat open and cover the grill so the trout absorb some of the grill’s smokiness.
The best trout for this recipe
Any trout will work for this recipe, but we recommend purchasing these species if they are available to you.
- rainbow trout
- Lake char, also called alpine trout
- brook trout
Regardless of the variety, look for the freshest trout you can buy. The fish should have bright, bulging eyes and red or pink gills. If the fish has sunken eyes or the gills have turned grey, the fish is older. The flesh should be moist, not dry. And the sniff test is very important. If the trout has a strong, fishy odor, leave it out. It is best cooked the day you buy it.
5 sides to serve with grilled trout
- Grilled asparagus
- Potato salad with apples and bacon
- Green bean salad with lemon and dill
- Caesar salad
- Rice pilaf with mushrooms and pine nuts
From the editors of Simply Recipes
Grilled trout with dill and lemon
Expect one trout per person.
These instructions are for grilling trout. If you don’t have a grill, you can easily prepare the fish in an aluminum boat the same way and bake in the oven at 350F until done.
ingredients
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Extra virgin olive oil
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2 Troutboned and cleaned (aka “butterfly”), head and tail still on, or headless if you want
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Kosher salt
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Freshly ground pepper
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6 paper thin slices fresh lemonsown
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Several branches dillor basil, tarragon, parsley or other tender fresh herbs
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1 teaspoon buttercut into small cubes
method
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Prepare the grill:
Prepare your grill for direct high heat with part of the grill cool.
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Make an aluminum “boat”:
While the grill is heating up, make a “boat” out of heavy-duty aluminum foil. Double or triple layer the foil and make a 1 inch border around the edges.
Generously coat the bottom of the “boat” with olive oil so that the trout does not stick when frying.
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Prepare trout:
Rinse the trout with water and pat dry. Open the fish and sprinkle with salt and pepper. Place lemon slices inside the fish in a single layer. Garnish with sprigs of dill and knobs of butter. Close the fish over the filling. Brush the fish on both sides with olive oil. Place the fish in the aluminum foil boat(s).
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Grill trout:
Place fish boats on the hot side of the grill. Cover and cook for 3 minutes. The oil and juice of the fish will become bubbly.
Go on the cool side of the grill. Cover and cook for a further 3-5 minutes until the fish is just cooked through. You can look inside the fish to see if it’s done. Once the fish is opaque, it should be removed from the grill.
| nutritional information (per serving) | |
|---|---|
| 202 | calories |
| 14g | Fat |
| 2g | carbohydrates |
| 17g | protein |
