Loading Search Bar...
READY IN
12 mins
Grilled Trout Recipe

Grilled Trout

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Trout is an exquisite fish with the most delicate texture and flavour. It is not suitable for poaching but tastes delectable straight from the grill (and this includes the barbeque). The secret is to protect the trout from burning by using aluminium foil. You can open it up at the last moment if you want to brown the fish skin just a little.

      Preparation Time: 2 Minutes

      Cooking Time: 10 Minutes

Ingredients for Grilled Trout

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 2:
2 medium-sized
trout
2 knobs
butter

PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.


 

How to Cook Grilled Trout

  1. Clean and gut the trout. Wash under cold water and pat dry on kitchen paper. Take a piece of aluminium foil that is at least the length of the fish plus 6" (15cm) and lay it on a flat surface. Using your fingers, smear a little butter over the foil and then lay the trout on top. Wrap the foil into an envelope around the fish.
  2. Grill under a preheated moderate grill for about 6 minutes, then turn the package over and grill the other side for a further 4 minutes. Remove the foil and serve immediately.

 
Graham GRAHAM'S HOT TIP:
Place a few peeled prawns inside the fish. This adds a little extra taste and helps keep the trout a nice shape. If they are frozen prawns, be sure to defrost them first to allow the water to disperse.
 
Print Kitchen-Friendly View

Reviews of Grilled Trout

Rating 4 out of 5 - Many cooks will make this recipe again December 23 2012
I always wondered why my broiled fish ended up burned and now I know! I just had to wrap them in aluminum foil smeared with butter! Great to learn something even from a simple recipe like this. Now I hal cook the fish in aluminum and finish off with the aluminum packet open so it but makes the fish skin a gold color. Thanks
(6 reviews)
 

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.


 Reviewer Logout
QUICK RATING
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...


Divine

Lovely

S'okay!

Hmmm!

C'mon!

Yaach!

Thank You... your feedback is important to us.
 
 

What To Eat Tonight

76 Romantic Dinners
76 Romantic Dinners

Dim the room, light the candles and prepare for something very special and perfect for a romantic evening. Guaranteed to light your fires.

28 Freezer-Friendly Recipes
28 Freezer-Friendly Recipes

Not everything is right for freezing. Some foods, however, just beg to go into the freezer waiting for that moment when you need them most!

20 Tasty Italian Dinners
20 Tasty Italian Dinners

Italian food has a great reputation for a very good reason - it's great food! Don't miss the chance to cook Italian with us.

Other Fish & Seafood Recipes

Monkfish Medallions à  l'Orange
Monkfish Medallions à  l'Orange

Monkfish is a firm fish, once called "the poor man's lobster" because its texture, when cooked properly, is really similar to lobster.

Indian Style Fish Fry
Indian Style Fish Fry

Indian Style Fish Fry is a one the most popular dishes of costal India. This is a very simple and easy to make dish.

Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime
Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime

This is truly a stroke of genius with the gentle flavours of the fish preserved, despite the stronger tastes of garlic, ginger and lime.

 


 
ALL RIGHTS RESERVED © 2020 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them. up