Basil-Rosemary Grilled Trout

Basil-Rosemary Grilled Trout
Basil-Rosemary Grilled Trout. Ned Frisk Photography/Photodisc/Getty Images
  • 20 mins
  • Prep: 10 mins,
  • Cook: 10 mins
  • Yield: Serves 4

This recipe uses the entire fish, stuffed with herbs and lemon. If you're looking for a quick and flavorful meal, this is definitely a must try!

What You'll Need

  • 2 1-pound/450 g trout
  • 2 tablespoons/30 mL fresh parsley, minced
  • 2 tablespoons/30 mL olive oil
  • 2 tablespoons/30 mL fresh basil, finely chopped
  • 2 teaspoons/10 mL fresh rosemary, finely chopped
  • 2 cloves garlic, minced
  • 1 lemon, cut into 4-6 slices
  • 1/2 teaspoon/2.5 mL salt
  • 1/2 teaspoon/2.5 mL black pepper

How to Make It

1. Mix together parsley, olive oil, basil, rosemary, and garlic. Split mixture in half.  Spread half evenly on the inside of each fish. Top with lemon slices (about 2-3 per fish). Place fish onto a large plate and cover with plastic wrap. Refrigerate for 2 hours.

2. Preheat grill for medium heat. Once it comes up to temperature and you are ready to place fish onto grill, oil the grill grates.  Make about 3 passes across the grill to create a non-stick surface.

3. Carefully place fish onto the grill grate and cook for 4-5 minutes on each side.  Make sure to watch for burning.  Using a large heat resistant spatula, gently work fish away from the grate and turn.  Cook for an additional 4-6 minutes or until internal temperature reaches at least 145 degrees.

4. Once fish has cooked, remove from heat and place onto a large cutting board. Remove lemon slices from center and squeeze a little fresh lemon juice over fresh flesh (this step is optional). Serve with your favorite sides.