Entree: Canada – British Columbia — Pacific Canada – Kelowna Grilled Trout

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

Serving Size: 4

Approximate Time

Prep 35 min

Cook 35 min

Additional 30 min

Total 1 hr 40 min

Ingredients

- 4 whole rainbow trout, cleaned, approx. 10 oz (280 g) each
- 1/4 cup (60 ml) olive oil, plus 2 tbsp (30 ml) more divided
- 3 tbsp (45 ml) fresh lemon juice (about 1–2 lemons)
- 1 tsp (5 ml) lemon zest (from 1 lemon)
- 2 tbsp (30 ml) maple syrup (or local honey)
- 3 cloves garlic, minced (approx. 9 g)
- 2 tbsp (8 g) fresh dill, chopped
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 1 tsp (1 g) fresh thyme leaves, chopped
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1.5 lb (680 g) new potatoes, halved if large
- 1 tbsp (15 ml) unsalted butter (optional finishing)
- 1 lb (450 g) asparagus, trimmed
- 1 tbsp (15 ml) chopped fresh chives or green onions for garnish
- Lemon wedges for serving
- 1 cedar plank, soaked 30 minutes (optional)

Instructions

Short Description:
Grilled Pacific trout marinated in a bright lemon-and-herb mixture, served with charred new potatoes and grilled asparagus for a complete Kelowna-style main course. A touch of local maple balances the citrus and fresh herbs.

Regional Notes:
This Okanagan-influenced version uses locally available Pacific trout and seasonal produce (new potatoes and asparagus) and finishes with a hint of Canadian maple. The lemon-herb marinade and optional cedar plank grilling reflect West Coast techniques rather than inland or European trout preparations.

1. Make the marinade: Whisk together 1/4 cup (60 ml) olive oil, lemon juice, lemon zest, maple syrup, minced garlic, chopped dill, parsley, thyme, 1 tsp (5 g) salt and 1/2 tsp (1.5 g) pepper in a shallow dish.
2. Marinate the trout: Place the cleaned trout in the dish (or a resealable bag) and spoon half the marinade over and into the cavity. Reserve the remaining marinade. Refrigerate 20–30 minutes (up to 2 hours). If using a cedar plank, soak it for at least 30 minutes while marinating.
3. Parboil the potatoes: Put the new potatoes in a pot, cover with cold salted water, bring to a boil and simmer 8–10 minutes until just tender. Drain and toss with 1 tbsp (15 ml) olive oil and a pinch of salt. Set aside.
4. Preheat the grill: Heat gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using the oven for the potatoes, preheat to 425°F (220°C) and roast potatoes 20–25 minutes until golden; otherwise continue below to grill them.
5. Grill the potatoes: Make a foil packet or use a grill basket and spread the parboiled potatoes in a single layer. Grill over direct heat, turning occasionally, 12–15 minutes until crisp and charred in places. Remove and keep warm.
6. Prepare asparagus: Toss asparagus with 1 tbsp (15 ml) olive oil and a pinch of salt. When potatoes are nearly done, lay asparagus perpendicular to grates or use a grill basket and grill 5–8 minutes until tender-crisp and charred. Remove and keep warm.
7. Grill the trout: If using a cedar plank, place the marinated trout on the soaked plank skin-side down and put on the grill. If not using a plank, oil the grates well and place trout skin-side down directly on the grill. Brush with reserved marinade. Grill 8–12 minutes depending on fish size, covered if possible, until flesh flakes easily and internal temperature reaches 145°F (63°C). If using butter, dot 1 tbsp (15 ml) over each trout in the last 1–2 minutes to melt and glaze.
8. Rest and garnish: Transfer trout to a platter and let rest 2 minutes. Scatter grilled potatoes and asparagus around the trout, sprinkle chopped chives or green onions, and serve with lemon wedges.
9. Serve: Offer extra maple or lemon on the side. Each plate with one trout, a generous portion of potatoes and asparagus makes a satisfying main-course serving for four.