Grilled Whole Trout
- 20m Prep Time
- 14m Cook Time
- 34m Ready In
Whole trout stuffed with aromatic herbs and lemon, grilled to perfection. A simple yet flavorful dish that highlights the mild taste of fresh trout.
Ingredients
- 4 whole trout gutted, rinsed, and dried
- 29.6 ml extra-virgin olive oil
- 29.6 ml Savory Rub
- 2 lemons 1 sliced thin, 1 cut in half for grilling
- 4 sprig fresh rosemary
- 8 sprig fresh thyme
- 0.5 red onion thinly sliced
- 3.7 ml capers chopped
- finishing salt
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 56.5 mg
- Iron: 1.76 mg
- Magnesium: 23.5 mg
- Phosphorus: 170 mg
- Potassium: 357 mg
- Zinc: 0.5 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml extra-virgin olive oil
- 29.6 ml Savory Rub
- 4 sprig fresh rosemary
- 8 sprig fresh thyme
- finishing salt
Prepare
- 4 whole trout, gutted, rinsed, and dried
- 2 lemons, 1 sliced thin, 1 cut in half for grilling
- 0.5 red onion, thinly sliced
- Chop 3.7 ml capers
Let's Cook
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Step 1.
Prepare the grill for direct/indirect cooking. If your trout are large, they may need to be scaled: place your hand on the tail and, using the blade side of a fillet knife, scrape the fish from tail to head in one direction a few times on both sides.
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Step 2.
Crosshatch the trout using an X scoring pattern twice on the skin side of each fish. Cut slightly through the skin and into the flesh, not deeply, to allow seasoning and smoke to permeate.
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Step 3.
Coat the outside of each trout with 1½ teaspoons of olive oil. Season the trout from the inside out, using 1½ teaspoons of Savory Rub per fish: start with a light coating in the cavity, then season both sides.
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Step 4.
Stuff the cavity of each trout with 2 or 3 lemon slices, 1 rosemary sprig, 2 thyme sprigs, and a few slices of red onion. Press the stuffing in firmly. Using butcher's twine, tie the fish closed in two places to keep the stuffing intact when flipping.
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Step 5.
Grill the trout, covered, for up to 7 minutes per side. If flare-ups occur, move the trout to the indirect side after a quick sear and cover. Remove when the internal temperature reaches 130°F.
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Step 6.
While the trout are still warm, squeeze fresh lemon juice from the grilled lemon half and scatter the chopped capers over the fish, then sprinkle a pinch of finishing salt.
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Step 7.
To grill the lemon half: cut the lemon in half through the middle and grill over direct heat for 6 to 7 minutes, or until desired char marks appear.