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.
 
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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)
 

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