Whole Grilled Trout Recipe

Visiting my sister and she was given some trout that was begging to be grilled. Found this easy recipe and had all the fresh ingredients. This was simple and simply fantastic!!

Per suggestions, added minced garlic. I also hate raw onions so I sauteed them before stuffing into the fish. This actually allowed me to stuff more onions into the fish since they were soft. I also saw people talking about the insides falling out. So I used toothpicks to hold the fish together (maybe about a total of five each fish) since I did not have butchers string. It worked like magic! Noted that skin stuck to grill so I oiled the grates before turning fire on. I also used a spatula to gently scrape the fish up. Helped tremendously!! It was very tasty.

This turned out great. I never grilled whole fish before, this recipe and directions were excellent. For anyone thinking about making this and reading reviews of how difficult it was because of the stuffing falling out, here is a simple solution; after stuffing I tied a piece of butchers string around it and it kept everything inside even when flipping the fish.

The second time I made this I used lemon pepper seasoning and it gave the fish a more consistent lemon flavor. It eliminates the need to having to replace the lemon slices when you flip the fish. I used a cast iron skillet on the stove and loosely covered the fish with foil as it cooked. The fish was flavorful and tender with a crispy skin.

This trout was very flavorful, and I was surprised how much the rosemary and thyme came through. I had issues with the skin sticking to the grates though. The cook time was also off - my trout were about 1.5lbs each and they needed another 5-6 minutes. I would say about 9-10 minutes per side would be perfect.

I chose to wrap these in aluminum foil first. I grilled the packets about 12 minutes per side at 475-500F. Cooked through nicely, some crispy skin but not as much of course as might be expected with out foil, but at least my grill doesn't have fish stuck to it. It's so nice when just a few ingredients taste so good.

Great recipe! Butchers twine helped keep the ingredients inside the fish. Thanks!

Added smoking apple wood chips to the grill while the grill is warming up

Great flavor. I used kitchen twine to hold it together but next time I will use the same ingredients but use my usual method of cooking in which I wrap each individual fish in foil and then place it on the BBQ.

I had a difficult time with this recipe. I had a large fish, and after I cooked it about 12 minutes per side, it still wasn't done. Also, I couldn't figure out how to keep all the lemons, onions, and herbs inside the fish without them falling out when I flipped it. I ended up finishing the fish in the oven, but the things had all fallen out of it. So it tasted OK, but I'm sure it would be better if I knew how long to cook a big fish, and how to keep the stuffing inside.

I wrapped every achy trout in individual foil packs and also made a variation ton the usage of the herbs: I mixed a little oil, dubbed lemon juice for lemon slices, and mixed the herb mix and brushed it on the be inside of the cavities.

The rosemary did not work well with fish.

Easy to follow easy to grill

Made it and immediately saved it to my favorites.

Someone had given me whole tilapia I wasn't sure what to do with it. I used this recipe and it was wonderful. We did have to watch out for bones. I"ll have to learn how to debone my next try.

Used this recipe several times, on trout, bass, red snapper, and branzini (sp.?)…with great results each time.

This was an absolute banger and my family loved it. I added extra salt and garlic. Also make sure you have a spatula and tongs to hold the fish together as you flip.

I really enjoyed the flavor of this recipe. Grilled fish is always a favorite of mine. It was a struggle to keep it held together on the grill when flipping and then transferring to a plate. Still the flavor was amazing.

Cooking a whole fish is always tricky cuz of all the bones. But taking care to pick them all out, I ended up with such a flavorful fish. I used dried thyme and rosemary cuz I have it on hand so tasty!

I grilled the trout on aluminum foil (next time will remember to oil the foil). I closed the lid and realized I couldn’t turn it over. Added a little water to loosen it after 20 minutes. Came out amazing.