Grilled Rainbow Trout with Lemon and Fresh Herbs
Lemon and fresh herbs bring out the natural flavor of Rainbow Trout.
Prep Time15 mins
Cook Time10 mins
- 4 Rainbow Trout cleaned, head and tail fin removed
- 4 tbsp butter
- 4 bunches fresh herbs such as sage, chives, lemon balm, marjoram
- 8 lemon slices plus more for serving
- 1 tsp garlic powder
- salt and pepper to taste
Fire up the grill or make your campfire. When ready, push briquettes or firewood over to one side, so you have an in-direct grilling spot.
Slather the inside of each fish with about 1 tbsp of butter and season with garlic powder, salt and pepper. Place a bundle of mixed herbs in each fish and a couple slices of fresh lemon.
Place each stuffed fish on the in-direct side of the grill. Cook for about 5 minutes on each side. You want the fish to be opaque inside and starting to flake.
Remove from grill. Remove herbs and lemon slices. Gently open fish and very carefully pull out the back bone. Start at the top of one end of the fish and it should just pull right out, along with the tiny bones, leaving the flesh behind to enjoy.
Serve along side wild rice and asparagus with sliced lemons.