Nothing is more romantic than cooking grilled trout in the open air surrounded by Mother Nature. Years ago, our waterways were packed with river trout, the salmo trutta. By now, of course, we all know that the fish sold to us by the fishmonger and in supermarkets is farmed. Trout farmed in special fish hatcheries are fattened with meal and other concentrates. This means that they cannot be compared with trout that have spent their life fighting their way upstream, living off insects and small shrimp-like creatures that they catch along the way. Farmed trout is often tasteless and the flesh is soft. But wild fish have firm, white meat and a real trout taste—and there is no better taste in the world. Unfortunately, there are now very few wild trout swimming in our rivers. So if you want to eat a real wild trout, you need to have a few days of patience—and a lot of persistence.–Pascale Naessens
LC Fishermen And Fisherwomen Note
Just out of curiosity, how many of you fixing to make this grilled trout recipe are fishermen and fisherwomen? We’d simply like to know if there are more recipes we can provide you for your catch. Kindly let us know in a comment below.
Grilled Trout Recipe
- Quick Glance
- 20 M
- 40 M
- Serves 2 to 4
- 2 wild trout (1 to 1 1/4 pounds each), cleaned
- 4 stalks rosemary
- Sea salt and freshly ground black pepper
- Extra-virgin olive oil
- 2 small lemons, thinly sliced
- 1. Prepare the grill for indirect cooking and preheat it to about 375°F (191°C).
- 2. Stuff the belly of each trout with some rosemary and season with salt and pepper. Rub some olive oil over the skin of the fish.
- 3. Place the trout over indirect heat and grill, flipping once, until cooked through, 20 to 40 minutes, depending on the size of the fish and the temperature of your grill. The fish is done when it has those lovely grill marks on the outside and the fish flakes easily when you gently tug at the inside with a fork. During the last few minutes of grilling, toss the lemon slices on the grill to warm and turn occasionally so they don’t scorch. Serve right away.
Make-Ahead Mushroom Side Dish
- Take a look at that photo at the top of the page. See what’s nestled in that cute cocotte alongside the trout? It’s perhaps the easiest make-ahead side dish ever for grilled fish. Just heat a glug of olive oil in a skillet over medium heat on the stovetop. Toss in 14 ounces quartered brown mushrooms and 2 thinly sliced scallions with a little salt, plenty of pepper, and some fresh or dried thyme to taste. Cook, stirring occasionally, until the mushrooms throw off their liquid and are lightly browned. Transfer to a heat-resistant dish or cocotte and let rest at room temperature while you grill the trout and grab drinks for everyone and mingle and make merry. When the trout is almost done, place the dish of sautéed ‘shrooms on the grill to warm. Add a squeeze of fresh lemon juice just before guests help themselves.
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