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Barbecued Trout


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  • 2 whole trout - (abt 16 oz ea)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Juice of 2 lemons
  • 1/2 bunch fresh basil
  • 2 garlic cloves minced
  • 3 thinly-sliced onion rings
  • 6 slices tomato
  • 2 pieces butcher string - (each abt 2 feet long)
  • 2 tablespoons vegetable oil


Servings 2


Step 1

Season fish inside and out with salt and pepper. Squeeze the juice of 1 lemon into each cavity. Pack equal portion of basil, garlic, onion and tomato into cavity. Tie a loop around one end of each fish and make a few more loops around the fish, securing the stuffing.

Brush fish with oil. Place on a medium-low heat barbecue grate for 5 to 7 minutes then flip over cook other side about 7 minutes more or until skin is crisp and fish is just-cooked throughout.

To serve, cut string and place fish on plate.

This recipe yields 2 servings.

When cooking whole fish, figure on about 1 pound per person after cleaning and removing the head. If you are lucky enough to have caught a big one, place the fish farther away from the heat and take your time cooking it.

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