Grilled Whole Trout
Impress your dinner guests with this grilled whole trout recipe. The trout is stuffed with lemon slices, scallions, ginger, and cilantro, then grilled until it's crispy and golden brown on the outside and tender on the inside.
Tasty Team
85% would make again
Under 30 minutes
Under 30 minutes
Ingredients
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 scallions, sliced on the bias
- 1 2-inch knob of fresh ginger, peeled and thinly sliced
- ½ bunch fresh cilantro
- 2 tablespoons olive oil, plus more for greasing
Special Equipment
- 8 pieces cooking twine, cut into 8-inch (20-cm) lengths
Nutrition Info
- Calories 78
- Fat 7g
- Carbs 2g
- Fiber 25g
- Sugar 0g
- Protein 1g
Estimated values based on one serving size.
Preparation
- On a cutting board, pat the trout dry with paper towels, making sure to get inside the cavity.
- 2, Generously season the fish with salt and pepper on all sides, including the cavity.
- Stuff the lemon slices, scallions, ginger, and cilantro in the cavity of each fish.
- Slip 2 pieces of kitchen twine under each trout and tie to secure the filling inside.
- Brush both sides of the fish generously with olive oil.
- Preheat the grill to 350˚F (180˚C).
- 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.
- 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.
- Enjoy!
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