Grilled Rainbow Trout with Lemon, Garlic & Herbs

We aren’t ready to walk away from the grill just yet! Whole fish, like this rainbow trout, works beautifully on the barbecue because the skin protects the delicate flesh and keeps it moist. Sauvignon Blanc is a natural fit: its citrus and herbal notes echo the lemon, garlic, and thyme in the stuffing, and the acidity cuts through the olive oil and butter. The Albariño pairs just as beautifully, its bright acidity and citrus notes mirroring the lemon and butter.

Recipe Information

  • Prep Time: 15 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 25 Minutes
  • Serving Size: 1 whole trout, with 2 trout left over for tomorrow's salad
  • Total Servings: 2

Ingredients

Trout

  • 4 whole rainbow trout (about 12 oz each), 2 for tonight and 2 for tomorrow (cleaned and scaled, head on or off)
  • 4 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 3 cloves garlic (minced)
  • 1 lemon (sliced into thin rounds)
  • 1 small bunch fresh thyme (or oregano or parsley)
  • 2 tbsp butter (softened)
  • Salt and freshly ground black pepper
  • Lemon wedges and fresh herbs (for serving)

Directions

Grill the trout

  1. Prep the grill. Heat to medium-high (about 375 to 400°F). Oil the grates well or use a fish grilling basket; trout sticks easily.

  2. Season the cavities. Pat the trout dry inside and out. Season generously with salt and pepper inside the cavity. In each, tuck half the minced garlic, a few lemon slices, a sprig or two of thyme, and a small pat of butter.

  3. Oil the outside. Brush the skin with olive oil and season lightly with salt and pepper. This helps crisp the skin and prevents sticking.

  4. Grill. Place the trout directly on the grates (or in the basket). Cook 4 to 5 minutes per side, flipping once carefully with a wide spatula. The fish is done when the flesh flakes easily with a fork and is opaque through to the bone, about 8 to 10 minutes total depending on thickness.

  5. Finish and serve. Transfer to a platter. Squeeze fresh lemon juice over the top and let the herb butter from the cavity melt over the flesh. Garnish with fresh herbs and lemon wedges.

Tips

  1. Don’t overcook. Trout goes from perfect to dry in about a minute. Start checking at 8 minutes.

  2. Skin side down first to get a nice crisp crust, then flip for just 2 to 3 minutes on the second side if the fish is thin.

  3. Cedar plank variation: for a smokier, more forgiving cook, lay the trout on a soaked cedar plank over indirect heat for about 15 to 20 minutes with the lid closed. No flipping needed.

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