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Mountain Trout

Mountain Trout

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
rckymtn

rckymtn

I use this recipe all the time in the kitchen and the outdoors for fresh trout. To add some variation, substitute the lemon with a an orange and add 3 to 4 fresh pieces of asparagus lengthwise and some sliced onion in the cavity; top with a couple slices of bacon. Hope you enjoy it!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 581 kcal
  • 29%
  • Fat:
  • 31.1 g
  • 48%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 61.7 g
  • 123%
  • Cholesterol:
  • 312 mg
  • 104%
  • Sodium:
  • 574 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. Preheat grill for medium heat and lightly oil the grate.
  2. Combine flour, paprika, rosemary, garlic powder, parsley, dill, salt, and pepper in a large resealable plastic bag. Shake bag to mix contents. Place trout into bag, one at a time, seal bag, and shake to thoroughly coat with seasoned flour. Lay each trout onto a large piece of aluminum foil.
  3. Insert 1 tablespoon butter, a few lemon slices, and a few slivered almonds into the cavity of each trout; press the cavities closed. Top fish with more lemon slices and almonds. Sprinkle fish with a pinch of paprika, rosemary, garlic powder, parsley and dill.
  4. Place trout on aluminum foil sheets onto preheated grill and cook until fish are browned and the flesh is opaque and flakes easily, about 8 minutes per side.
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Reviews

njmom
4

njmom

5/24/2013

This was very good. Perfect spice combo. Used almond flour. Did not have any slivered almonds. Served with asparagus from the garden. Perfect pairing. Thanks for the post rckymtn!

AnnFinn
0

AnnFinn

7/26/2014

Excellent mix. We caught bass and used it on that and it was wonderful. A good all around dry rub for wild fish.

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