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Home » Seafood

Grilled Trout Recipe

Published: Sep 2, 2021 · Modified: Apr 13, 2023 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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Whole trout stuffed with fresh herbs and onion dusted with bran and grilled to a flaky tender and flavorful fish.
Total time 40 minutes
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Grilled trout is an easy recipe for a delicious healthy meal. Whole fish with the most delicious veggie mix, coated with bran, grilled, then soaked in a delicious spicy liquid to finish it right.

Next time, try this fried tilapia recipe for another easy meal.

A grilled trout on a silver serving platter with lemon rinds.
Grilled trout is a simple recipe for a healthy weeknight dinner.

Soak up the last rays of summer and enjoy the final days of the grilling season with this flavorful, flaky, tender whole grilled trout.

Jump to:
  • ❓Why This Recipe Works
  • 📝 Ingredients
  • 🥄 Instructions
  • 🍽️ Serve With
  • 🧺 Storage
  • 💡 Tips
  • 💬 Frequently Asked Questions
  • 📣 Related Recipes
  • Grilled Trout

❓Why This Recipe Works

  • Easy and healthy fish recipe.
  • Simply flavored and produce a stunning flaky fish.
  • Grill on your outdoor grill in summer but I will also give you stove top instructions as well.

This recipe is traditionally made with whole mullet and tilapia as well. I chose to make it with trout because it is sold at the fish counter in almost every big store here in United States.I usually get cleaned trout from Coctco.

📝 Ingredients

Grilled trout ingredients placed on a wooden surface.
  • For the fish as I said before you can use whole mullet or tilapia. I haven't experimented with other fish types.
  • The veggies above are made into a stuffing mixture for the fish. Although I hate to say it but if you do not like cilantro, use parsley instead.
Grilled trout marinade ingredients placed on a wooden surface.
  • These are the ingredients for the dipping/soaking liquid that will be used after the fish is grilled.

🥄 Instructions

Note: This is an overview of the instructions. The full instructions are in the recipe card below.

A collage of 4 images showing how to make grilled trout.
  • In a big bowl, combine the stuffing ingredients and mix well.
  • Clean the trout well inside and outside then rinse under running cold water.
  • Stuff about a quarter of the vegetable mixture inside of each fish cavity and close the opening with a couple of toothpicks.
  • Spread some bran on a baking sheet then cover the fish completely with bran. Place the sheet into your hot grill and close the it.
A collage of three images showing how to make the marinade sauce for grilled trout.
  • In a small food processor combine the dipping sauce ingredients except for the limes and the hot water and process.
  • Place in a big enough pan or a medium glass dish then squeeze the lime and put the peel in. Pour a cup of hot water and mix.
  • When trout cook to an internal temperature of at least 145F, place fish in the sauce for a couple of minutes each side.

🍽️ Serve With

This kind of fish should be peeled before eating. It is usually served with rice, pita bread, tahini sauce and baba ganoush on the side. Serve garnished with lemon slices.

🧺 Storage

Cooked fish can be kept in the refrigerator for 3-4 days. I like peeling the fish and keeping the flesh in an airtight container in the fridge.

💡 Tips

  • You can use mullet and tilapia for this recipe as well.
  • Some people mix the stuffing ingredients in the food processor and use it as a marinade and stuffing for the fish instead of only stuffing.
  • It is also ok not to close the opening of the fish with toothpicks if you would like to. I prefer it that way so the stuffing will not fall off the fish.
  • You can place the fish on the grilling rack directly but I prefer the indirect heat method.

💬 Frequently Asked Questions

Do you eat the skin on grilled trout?

In this Trout recipe the answer is no. The skin will be totally covered with burnt bran and it does not taste good.

A fork holding a piece of flaky grilled trout flesh.
Grilled whole trout is a great recipe for a healthy dinner.

📣 Related Recipes

Seafood is one of our favorite dinner ideas, it is also quick and easy to it is a win-win dinner. Fish is healthy and easy to bake, grill, or fry. Here are some of our favorite recipes.

  • Easy Baked Salmon Moroccan inspired and with fresh herbs. One of the best simple, healthy recipes. Turns out perfectly every time!
  • A great go to dinner recipe, this pan fried tilapia is perfect for a quick and easy weeknight meal. Simply seasoned and delicious.
  • Fried Calamari is a lot easier to make at home than you might think! Crispy from outside and tender not rubbery calamari.
  • Air fryer tilapia ins a quick and budget friendly recipe. Try this air fryer salmon as well, so good.
  • Baked mahi mahi is another healthy and tasty recipe that comes out real quick.
  • This baked sea bass recipe is one of our favorite. A whole fish is seasoned and topped with the most fresh and flavorful vegetable mix and baked perfectly for a flaky healthy dinner.
  • An amazingly delicious and easy seafood pizza for your pizza night.
  • Get your seafood fix with this hearty, easy creamy seafood soup in less than 30 minutes. A great way to use up any leftover veggies too!
  • Shrimp scampi is a classic Italian dish that is made with tender, juicy shrimp and a flavorful garlic and butter sauce. Here is my shrimp scampi recipe without wine, your family is going to love this simple dish.

I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
Don’t want to miss a recipe? Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates.

If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.

A grilled trout on a silver serving platter with lemon rinds.

Grilled Trout

Whole trout stuffed with fresh herbs and onion dusted with bran and grilled to a flaky tender and flavorful fish.
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Course: Main Course
Cuisine: Egyptian, Middle East
Diet: Halal, Vegetarian
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 589kcal
Author: Amira

Ingredients

For the stuffing:

  • 1.5 cup cilantro.
  • 1 large onion chopped
  • 1 Roma tomato diced
  • 1 green bell pepper diced
  • 2 Tablespoons ground cumin
  • 1 Tablespoon olive oil
  • 1 Tablespoon vinegar
  • Salt to taste
  • 4 whole trout fish approximately 3.5 pounds.

For the dipping sauce:

  • 4 garlic cloves
  • ½ cup cilantro chopped
  • ⅓ cup green bell pepper diced
  • 1 Tablespoon ground cumin
  • 2 limes
  • 2 Tablespoons vinegar
  • ½-1 teaspoon crushed red pepper or cayenne pepper optional
  • 1 teaspoon coriander
  • 1 cup hot water
  • Salt to taste

Instructions

  • In a big bowl, combine the stuffing ingredients and mix well.
  • Clean the trout well inside and outside then rinse under running cold water.
  • Stuff about quarter of the vegetable mixture into each fish and close the opening with a couple of toothpicks.

Outdoor Gas Grill Instructions:

  • Preheat your grill.
  • Sprinkle a baking sheet with bran.
  • Cover the trouts completely on both sides with bran and place on the baking sheet.
  • Place the baking sheet in your grill, close the lid and cook for about 20 minutes carefully flipping it halfway through cooking.
  • Perfectly cooked trout should be flake easily with a fork.

Prepare the dipping sauce:

  • Place all the dipping sauce ingredients, except for the lime and the hot water, in a small food processor and process.
  • Place the mixture in a 13x9 pan or any wide enough pan to hold the fish.
  • Squeeze the lime over, or use fresh lemon juice, and mix. Put the lime peel in the pan as well.
  • Pour a cup of hot water over and mix well.
  • When the fish is done, place in the dipping sauce for 1-2 minutes each side.
  • Take it out and serve with more lemon/lime wedges.

Video

Notes

  • You can use mullet and tilapia for this recipe as well.
  • Some people like using freshly ground black pepper as well. You can also use sea salt in this recipe.
  • Some people mix the stuffing ingredients in the food processor and use it as a marinade and stuffing for the fish instead of only stuffing.
  • It is also ok not to close the opening of the fish with toothpicks if you would like to. I prefer it that way so the stuffing will not fall off the fish.
  • You can place the fish directly on the grill grates but I prefer the indirect heat method.
  • You can also put the fish in aluminum foil and grill them in like foil packet and cook until flesh flakes.
  • Stove top instructions:
    • Sprinkle a baking sheet with bran.
    • Place the baking sheet on stove top on high turning it every now and then to ensure even heating.
    • Cover the trouts completely on both sides with bran.
    • When the bran start changing color, place the fish on the baking sheet. Cook on both sides moving the baking sheet to ensure even heating.
    • This method works great the only downside is it can turn your smoke detector on because the bran is burning. So make sure to open all your windows.
  • Serve with:
    • This fish should be peeled, the skin is not edible.
    • Serve fish with white rice, pita bread and traditionally tahini sauce and baba ganoush is served on the side.
    • Serve with lemon wedges or thin slices of lemon on the side.
  • Storage:
    • Cooked fish can be kept in the refrigerator for 3-4 days. I like peeling the fish and keeping the flesh in an airtight container in the fridge.
  • Please check the nutrition disclaimer policy.

Nutrition

Calories: 589kcal | Carbohydrates: 11g | Protein: 73g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 192mg | Potassium: 1511mg | Fiber: 3g | Sugar: 3g | Vitamin A: 975IU | Vitamin C: 51mg | Calcium: 221mg | Iron: 9mg
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First published September 5, 2014 . Last updated September 2, 2021 with important tips, clear step by step instructions and readability.

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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

Reader Interactions

Comments

  1. Denise Browning@From Brazil To You

    September 05, 2014 at 7:22 pm

    Amira: This fish dish looks and sounds great. The aromatic stuffing and seasonings make all the difference for sure.

    Reply
    • Amira

      September 09, 2014 at 7:04 am

      You are right Denise, the cilantro, pepper, cumin .... all give a lovely aroma to the flesh itself. Thanks for stopping by.

      Reply
  2. Liz

    September 05, 2014 at 6:16 pm

    I have vivid memories of eating my first stuffed trout...I loved every bite. I'd love to try it at home...and your recipe looks lovely!

    Reply
    • Amira

      September 09, 2014 at 7:02 am

      Thanks Liz, I hope you'll try this next time.

      Reply
  3. Umm Hamza

    September 05, 2014 at 4:16 pm

    As-Salaamu Alaykum Amira,
    Allahumma Baarik Laka feeha! It does looks soo good and i'm not even much of a fish eater! I've only just got used to handling meat but when i feel i can give fish another try (i tried gutting and stuffing sardines once and i hated it and the tast of boney fish ) i will come back to pinch your recipe in shaa Allah
    And yes blogging has become an addiction for me too of recent months then strolls in winter i usually hibernate / go quiet 🙂

    Reply
    • Amira

      September 09, 2014 at 7:01 am

      Wa Alaykom Assalam Umm Hamza
      I do not like Winter either... I like the look of the snow but I do not like going out in the snow, driving in slippery roads is too scary for me. I do not like Sardines too it is too fishy for me. I do hope you give this a try. Thanks for passing by dear

      Reply
  4. Henna

    September 05, 2014 at 11:56 am

    Glad to see you back my friend! I've missed your posts 🙂

    Reply
    • Amira

      September 05, 2014 at 4:11 pm

      Thanks Henna, gad to see you back too my dear.

      Reply
  5. Fran @ G'day Souffle'

    September 05, 2014 at 9:23 am

    Looks delicious, Amira! I find that trout have lots of tiny bones- I suppose when you peel away the skin and flesh, the bones will be easy to get rid of?

    Reply
    • Amira

      September 05, 2014 at 4:10 pm

      Much easier than you think Fran. Really try it for yourself, tasty and enjoyable.

      Reply
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I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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