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

Whole trout stuffed with fresh herbs and onion dusted with bran and grilled to a flaky tender and flavorful fish.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Egyptian, Middle East
Diet: Halal, Vegetarian
Servings: 4
Calories: 589kcal
Author: Amira


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
  • 1/2 cup cilantro chopped
  • 1/3 cup green bell pepper diced
  • 1 Tablespoon ground cumin
  • 2 limes
  • 2 Tablespoons vinegar
  • 1/2-1 teaspoon crushed red pepper or cayenne pepper optional
  • 1 teaspoon coriander
  • 1 cup hot water
  • Salt to taste


  • 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.


  • 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.


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