Basil-Rosemary Grilled Trout

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
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Updated on 09/13/21
Basil-Rosemary Grilled Trout
Ned Frisk Photography/Photodisc/Getty Images
Prep: 10 mins
Cook: 10 mins
Marinate: 2 hrs
Total: 2 hrs 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
278 Calories
8g Fat
47g Carbs
6g Protein
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Nutrition Facts
Servings: 4
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 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 some 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. 

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Ingredients

  •  2 1 pounds (450 grams) trout
  • 2 tablespoons (30 milliliters) fresh parsley (minced)
  • 2 tablespoons (30 milliliters) olive oil
  • 2 tablespoons (30 milliliters) fresh basil (finely chopped)
  • 2 teaspoons (10 milliliters) fresh rosemary (finely chopped)
  • 2 cloves garlic (minced)
  • 1 lemon (cut into 4 to 6 slices)
  • 1/2 teaspoons (2.5 milliliters) freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. Preheat the 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.

  4. 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.

  5. 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).

  6. Enjoy!

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 and not dirty. 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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