• Servings 2
  • Prep 15 min
  • Cook 10 minutes an inch of thickness min
  • Course
  • Cuisine
  • Skill Level

Grilled Rainbow Trout


  • 2 small rainbow trout, cleaned, head and tail on
  • flour for coating, optional
  • 1/4 cup clarified butter or olive oil
  • 2 tsp lemon juice
  • kosher salt and fresh cracked black pepper to taste
  • parsley sprigs and lemon slices for garnish


  • Measure the fish at the thickest part. Plan to cook 10 minutes per inch.
  • Dust with flour, if desired, then dip into melted butter or oil.
  • Sprinkle lemon juice on each side and slash in 3 places per side with a sharp knife.
  • Preheat the grill, and brush with butter of oil.
  • Add the fish and as soon as fish is seared, loosen with a spatula.
  • Cook over medium high heat for half the total time indicated, then turn.
  • When done skin should be browned and crisp on each side.
  • Transfer fish to a serving platter and season with salt and pepper, then garnish with parsley and lemon slices.
  • Serve with melted butter of Hollandaise sauce.

Print Recipe

No Comments

Leave a reply