Grilled Trout with Garlic, Lemon & Rosemary
Whole trout grilled with garlic, rosemary, and bright lemon for a clean, flavorful dish. The fish cooks quickly over high heat, developing a light char while staying tender and moist, with a final squeeze of lemon bringing everything together.
Serves: 2 | Prep Time: 10 minutes (+ marinating time) | Cook Time: 10–12 minutes
Ingredients
1 whole trout, cleaned (head removed if preferred)
2 sprigs fresh rosemary
1 garlic clove, thinly sliced
1 tbsp unsalted butter, melted
1 tbsp olive oil
½ lemon, sliced
Freshly ground black pepper
Optional garnish: additional lemon wedges
Instructions
If needed, ask your fishmonger to clean the fish and remove the head before cooking.
Pat the trout dry with paper towels.
In a small bowl, combine the melted butter, olive oil, and sliced garlic.
Brush the mixture over the outside and inside of the fish. Season with black pepper.
Place the rosemary sprigs and a few slices of lemon in the fish's cavity. Let it sit for about 20–30 minutes to absorb flavor.
Preheat a grill to medium-high heat and lightly oil the grates.
Place the fish directly on the grill. Cook for about 5–6 minutes per side, turning carefully, until the skin is lightly crisp and the flesh flakes easily with a fork.
Remove from the grill and finish with a squeeze of fresh lemon.
Cook’s Note:
Whole trout cooks quickly, so watch closely to avoid overcooking.
If the fish sticks, give it another minute before flipping—it will release more easily once properly seared.
A grill basket can make flipping easier if needed.
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This pairs well with Couscous with Yellow Squash and Ragu and Sweet Peppers with Sour Cream.