Basil-Rosemary Grilled Trout

By Derrick Riches

Updated 08/03/18

Basil-Rosemary Grilled Trout
Ned Frisk Photography/Photodisc/Getty Images
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 4 Fillets (4 Servings)
Nutritional Guidelines (per serving)
278 Calories
8g Fat
47g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 Fillets (4 Servings)
Amount per serving
Calories 278
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 306mg 13%
Total Carbohydrate 47g 17%
Dietary Fiber 4g 15%
Protein 6g
Calcium 133mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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!

Ingredients

  •  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 to 6 slices)
  • 1/2 teaspoon/2.5 mL black pepper

Steps 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 to 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 the 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 to 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 to 6 minutes or until internal temperature reaches at least 145 F.

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

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