PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightThumbs upSpeechAudio onReplayPlusMinus

Grilled Whole Trout

by Claire Nolan and Alexis deBoschnekfeatured in The Ultimate Guide To Grilling Fish with Tasty 101

Under 30 min

Grilled Whole Trout

Under 30 min


for 4 servings

  • 4 whole trouts, cleaned and gutted
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 lemons, thinly sliced
  • 1 bunch scallion, sliced on the bias
  • ginger, 2 inch (5 cm), peeled and thinly sliced
  • ½ bunch fresh cilantro
  • 2 tablespoons olive oil, plus more for greasing

Special Equipment

  • 8 cooking twines, cut into 8 inch (20 cm) pieces

Nutrition Info

Shop ingredients with
    Calories 87
    Fat 7g
    Carbs 6g
    Fiber 1g
    Sugar 1g
    Protein 1g

Estimated values based on one serving size.


  1. On a cutting board, pat the trout dry with paper towels, making sure to get inside the cavity.
  2. 2, Generously season the fish with salt and pepper on all sides, including the cavity.
  3. Stuff the lemon slices, scallions, ginger, and cilantro in the cavity of each fish.
  4. Slip 2 pieces of kitchen twine under each trout and tie to secure the filling inside.
  5. Brush both sides of the fish generously with olive oil.
  6. Preheat the grill to 350˚F (180˚C).
  7. Dip a paper towel in olive oil and generously rub over the grates of the grill. Place the trout over indirect heat and close the lid. Grill for 6 minutes. Carefully flip the fish over and continue grilling with the lid closed for 6 minutes, until cooked through.
  8. Cut the twine off the fish. To remove the bones, take the filling out of the cavity and gently nudge the fish apart. The bones will begin to separate from the flesh. Run your fingers along the bones to loosen, then lift the tail straight up to remove the bones and head, leaving the clean fillets behind.
  9. Enjoy!