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Grilled Trout

Two whole grilled trout on a grate over an ope fire with a dish of mushrooms and two grilled lemon halves on the side.
Nothing is more romantic than cooking fish in the open air, surrounded by Mother Nature.
Pascale Naessens

Prep 20 mins
Cook 20 mins
Total 40 mins
2 to 4 servings
401 kcal


  • Two (1-to 1 1/4-pound) wild trout* cleaned
  • 4 stalks rosemary
  • Sea salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 2 small lemons thinly sliced


  • Prepare the grill for indirect cooking and preheat it to about 375°F (191°C).
  • 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.
  • 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.


*What can I substitute for wild-caught trout?

While Pascale Naessens makes a strong point for catching your own fish dinner, he's right about how they're not as plentiful as they once were. However, there are other wild-caught fish that will work pretty well here, too. Something you might be surprised to learn is that rainbow trout and steelhead "salmon" are, in fact, the same fish. They've just made different lifestyle choices (mainly fresh vs salt water). Other flaky and tender whitefish include Atlantic cod, Alaska Pollock, brook trout, catfish, cod, flounder, grouper, halibut, and white sea bass.