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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 45g||57%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 11g||41%|
|Total Sugars 17g|
|Vitamin C 223mg||1,115%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Basil-Rosemary Grilled Trout recipe uses the entire fish, stuffed with herbs and lemon. Marinated and then cooked on the grill, it’s a good dish to enjoy on either a weeknight or weekend. If you’re looking for a quick and flavorful meal, this is definitely a must-try.
Purchase fresh trout from the grocery store, or reel a few in on that fishing rod and catch your own fish.
Serve with a tossed green salad, steamed rice, grilled veggies, or your favorite sides.
“A perfect summer grilling recipe, easy for entertaining. Fantastic as a prep ahead entrée. The squeeze of fresh lemon at the end adds an additional sparkle. In a pinch, when I need an extra-large dish for serving, I use half sheet pans lined with parchment paper.” — Mary Jo Romano
2 (1-pound) whole trout, cleaned and gutted
Kosher salt, to taste
Freshly ground black pepper
2 tablespoons minced fresh parsley, whole small leaves for garnish
2 tablespoons minced fresh basil, whole small leaves for garnish
2 teaspoons finely chopped fresh rosemary
2 cloves garlic, minced
2 tablespoons olive oil, more for the grill
Thinly sliced lemon wheels
Gather the ingredients.
Rinse the outside and cavity of the fish with cold water. Pat dry with paper towels. Season the fish generously all over (including the cavity) with salt and pepper. Set aside.
Mix together parsley, basil, rosemary, garlic, and olive oil. Divide the mixture evenly between the cavities of each fish.
Put 2 to 3 lemon wheels on top of the herbs. Close the fillet over the herbs. Cover and refrigerate for 2 hours.
Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Clean and oil the grill grates. Make about 3 passes across the grill to create a nonstick surface.
Carefully place fish onto the grill and cook for 4 to 5 minutes on each side. Alternatively, use a fish or flexible grill basket. Make sure to watch for burning.
Using a large heat-resistant spatula, gently work fish away from the grate and turn. Cook for an additional 4 to 6 minutes or until internal temperature reaches at least 145 F.
Remove from heat and place onto a large cutting board or serving platter. Serve with the remaining lemon wheels and garnished with parsley and basil leaves, if desired.
Tips for Selecting and Cooking Trout
- Make sure the trout is big enough to cut and stuff. Since trout is a delicate fish, it tends to fall apart easily, so a larger one will hold together better, also. Try to find some that are around 8 inches long.
- Your fish should be fresh and clean. Shiny scales, firm white flesh, with clear eyes, not cloudy. There should be no fishy smell, dried edges, or flesh discoloration.
- Your grill grate should be clean. A clean grate, cooking the filet hot and fast, and using a large heat-resistant spatula will help you cook your trout dinner quickly and easily. You can also grab a fish basket to use to make it even easier.
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