Grilled Montana Trout

Grilled Montana Trout

20
Dakota01 0

"A very easy and flavorful way to prepare trout on the grill."

Ingredients 35 m {{adjustedServings}} servings 577 cals

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Nutrition

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  • Calories:
  • 577 kcal
  • 29%
  • Fat:
  • 29.4 g
  • 45%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 70.9 g
  • 142%
  • Cholesterol:
  • 247 mg
  • 82%
  • Sodium:
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Place each trout onto a square of aluminum foil. Open them up so that the flesh is facing upwards. On one side of each fish, season with salt and pepper, half of the garlic, half of the chopped rosemary and half of the parsley. Top each fish with thin slices of butter, 3 rosemary sprigs and a few slices of lemon. Squeeze one of the remaining lemon slices over each fish. Enclose the seasoning inside each fish and wrap securely with the sheet of aluminum foil. Wrap each fish in an additional piece of aluminum foil.
  2. Place fish in the coals of a campfire or on a grill over a flame and cook for about 7 minutes on each side. If you can easily stick a fork into the fish, it is done. Cooking time will vary depending on the size of your fish and the fire. Allow to cool for a few minutes before opening to serve.
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Reviews 20

  1. 29 Ratings

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Phanx
10/21/2008

Delicious! I baked mine, as no grill or campfire was available, and still ended up with a melt-in-your mouth fish that was so good I even ate the skin, something I don't usually do. I'll definitely make this again!

TRIKSEA
9/17/2007

We didn't have a whole trout, so I used two fillets and put them together, skin side out. This worked great. Also, didn't have fresh spices, so used dried and sprinkled it on the fish. Fish was flavorful but not overwhelming in flavor.

DEB
7/30/2008

This was very good and the trout came out so moist it melted in our mouths. I did not add parsley or the chopped rosemary. I didn't want the rosemary to overkill. I seasoned with a little garlic salt and seasoned salt and the flavor was so good.