Entree: United States – Rocky Mountain West – Grilled Rainbow Trout (Freshwater trout seasoned and grilled over direct heat with lemon and herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 10 min

Additional 2 min

Total 22 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 2 whole rainbow trout, cleaned and gutted, approx. 10–12 oz each
- 2 tbsp (30 ml) olive oil
- 2 tbsp unsalted butter, softened
- 1 lemon, thinly sliced
- 4 sprigs fresh thyme or rosemary
- 2 garlic cloves, crushed
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp (15 ml) lemon juice (optional, for finishing)
- 2 tbsp chopped fresh parsley (optional, for garnish)

Show original ingredient measurements

- 2 whole rainbow trout, cleaned and gutted, approx. 10–12 oz (280–340 g) each
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter, softened
- 1 lemon, thinly sliced
- 4 sprigs fresh thyme or rosemary
- 2 garlic cloves, crushed
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice (optional, for finishing)
- 2 tbsp (8 g) chopped fresh parsley (optional, for garnish)

Instructions

Gram weights below are shown as approximate US weights.

1. Prepare grill for medium-high heat (about 400°F/200°C). Clean and oil the grates to prevent sticking.
2. Rinse trout and pat dry with paper towels. Rub the outside and cavity with olive oil, then season inside and out with salt and pepper.
3. Stuff each trout cavity with lemon slices, two sprigs of thyme or rosemary, and one crushed garlic clove. Spread 1 tbsp butter over the outside of each fish.
4. Place trout directly on the hot grill and cook 4–6 minutes per side, depending on thickness, turning once with a wide spatula. If using a plank or foil, cook until skin is crisp and flesh flakes easily at the thickest part (internal temp ~ 145°F/63°C).
5. During the last minute of cooking, baste with remaining butter and a squeeze of lemon juice if desired.
6. Remove from grill, let rest 2 minutes, garnish with chopped parsley, and serve immediately with additional lemon wedges.

1. Prepare grill for medium-high heat (about 400°F/200°C). Clean and oil the grates to prevent sticking.
2. Rinse trout and pat dry with paper towels. Rub the outside and cavity with olive oil, then season inside and out with salt and pepper.
3. Stuff each trout cavity with lemon slices, two sprigs of thyme or rosemary, and one crushed garlic clove. Spread 1 tbsp (15 g) butter over the outside of each fish.
4. Place trout directly on the hot grill and cook 4–6 minutes per side, depending on thickness, turning once with a wide spatula. If using a plank or foil, cook until skin is crisp and flesh flakes easily at the thickest part (internal temp ~ 145°F/63°C).
5. During the last minute of cooking, baste with remaining butter and a squeeze of lemon juice if desired.
6. Remove from grill, let rest 2 minutes, garnish with chopped parsley, and serve immediately with additional lemon wedges.