Basil-Rosemary Grilled Trout Recipe

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 08/9/22
Tested by Mary Jo Romano
basil-rosemary grilled trout

The Spruce/Maxwell Cozzi
Prep: 10 mins
Cook: 8 mins
Marinate: 2 hrs
Total: 2 hrs 18 mins
Servings: 2 servings
Nutrition Facts (per serving)
944 Calories
45g Fat
45g Carbs
99g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 2
Amount per serving
Calories 944
% Daily Value*
Total Fat 45g 57%
Saturated Fat 7g 36%
Cholesterol 263mg 88%
Sodium 404mg 18%
Total Carbohydrate 45g 16%
Dietary Fiber 11g 41%
Total Sugars 17g
Protein 99g
Vitamin C 223mg 1,115%
Calcium 315mg 24%
Iron 10mg 53%
Potassium 2332mg 50%
*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 Basil-Rosemary Grilled Trout recipe uses the entire fish, stuffed with herbs and lemon. Marinated and then cooked on the grill, it's a good dish to enjoy on either a weeknight or weekend. If you're looking for a quick and flavorful meal, this is definitely a must-try.

Purchase fresh trout from the grocery store, or reel a few in on that fishing rod and catch your own fish. 

Serve with a tossed green salad, steamed rice, grilled veggies, or your favorite sides. 

“A perfect summer grilling recipe, easy for entertaining. Fantastic as a prep ahead entrée. The squeeze of fresh lemon at the end adds an additional sparkle. In a pinch, when I need an extra-large dish for serving, I use half sheet pans lined with parchment paper.” — Mary Jo Romano

Basil-Rosemary Grilled Trout/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 2 (1-pound) whole trout, cleaned and gutted

  • Kosher salt, to taste

  • Freshly ground black pepper

  • 2 tablespoons minced fresh parsley, whole small leaves for garnish

  • 2 tablespoons minced fresh basil, whole small leaves for garnish

  • 2 teaspoons finely chopped fresh rosemary

  • 2 cloves garlic, minced

  • 2 tablespoons olive oil, more for the grill

  • Thinly sliced lemon wheels

Steps to Make It

  1. Gather the ingredients.

    ingredients to make basil rosemary grilled trout

    The Spruce/Maxwell Cozzi

  2. Rinse the outside and cavity of the fish with cold water. Pat dry with paper towels. Season the fish generously all over (including the cavity) with salt and pepper. Set aside.

    fresh trout on plate

    The Spruce/Maxwell Cozzi

  3. Mix together parsley, basil, rosemary, garlic, and olive oil. Divide the mixture evenly between the cavities of each fish.

    fresh trout stuffed with basil on a plate

    The Spruce/Maxwell Cozzi

  4. Put 2 to 3 lemon wheels on top of the herbs. Close the fillet over the herbs. Cover and refrigerate for 2 hours.

    fresh trout stuffed with basil and lemons on a plate

    The Spruce/Maxwell Cozzi

  5. Prepare a medium (350°F to 375°F) gas or charcoal grill fire. Clean and oil the grill grates. Make about 3 passes across the grill to create a nonstick surface.

    charcoal grill coals heating

    The Spruce/Maxwell Cozzi

  6. Carefully place fish onto the grill and cook for 4 to 5 minutes on each side. Alternatively, use a fish or flexible grill basket. Make sure to watch for burning.

    fish cooking on a charcoal grill

    The Spruce/Maxwell Cozzi

  7. 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.

    fish cooking on a charcoal grill

    The Spruce/Maxwell Cozzi

  8. Remove from heat and place onto a large cutting board or serving platter. Serve with the remaining lemon wheels and garnished with parsley and basil leaves, if desired.

    basil rosemary grille trout on a plate

    The Spruce/Maxwell Cozzi

Tips for Selecting and Cooking Trout

  • Make sure the trout is big enough to cut and stuff. Since trout is a delicate fish, it tends to fall apart easily, so a larger one will hold together better, also. Try to find some that are around 8 inches long. 
  • Your fish should be fresh and clean. Shiny scales, firm white flesh, with clear eyes, not cloudy. There should be no fishy smell, dried edges, or flesh discoloration. 
  • Your grill grate should be clean. A clean grate, cooking the filet hot and fast, and using a large heat-resistant spatula will help you cook your trout dinner quickly and easily. You can also grab a fish basket to use to make it even easier. 

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