Grilled trout with garlic butter is a quick, elegant dish that brings out the best of this delicate, flaky fish. The high, dry heat of the grill crisps the skin while the flesh stays moist, and a simple basting of garlic butter adds rich, savory flavor without masking the trout’s natural sweetness. It’s ready in about 20 minutes, making it a perfect weeknight dinner or a showstopper for a summer cookout.
Ingredients
- 2 whole trout (about 12 ounces / 340 g each), cleaned and scaled
- 4 tablespoons (56 g) unsalted butter, melted
- 3 cloves garlic, minced
- 1 tablespoon fresh lemon juice (about ½ lemon)
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley, plus more for garnish
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Lemon wedges for serving
Instructions
- Preheat your grill to medium-high heat (about 375–400°F / 190–200°C). If using a charcoal grill, let the coals burn until they’re covered with gray ash.
- Pat the trout dry with paper towels, inside and out. Make 3 shallow diagonal cuts on each side of the fish—this helps the butter penetrate and the fish cook evenly.
- In a small bowl, combine the melted butter, minced garlic, lemon juice, lemon zest, parsley, salt, and pepper. Stir well.
- Brush the trout all over with the garlic butter, including the cavity. Reserve about half of the butter for basting during grilling.
- Place the trout directly on the grill grates, perpendicular to the bars so they don’t stick. Grill for 4–5 minutes per side, basting with the reserved butter after flipping. The fish is done when the flesh is opaque and flakes easily with a fork, and the internal temperature reaches 145°F (63°C) at the thickest part.
- Carefully remove the trout from the grill using a spatula and tongs. Transfer to a serving platter, sprinkle with extra parsley, and serve immediately with lemon wedges.
Tips
- Don’t over-flip: Trout is delicate and can fall apart. Use a wide spatula and flip only once, gently. If the skin sticks, give it another minute—it will release when it’s nicely charred.
- Keep the skin on: The skin protects the flesh and gets deliciously crispy. If you prefer skinless, grill with skin side down first, then remove the skin before serving.
- Substitutions: No whole trout? Use trout fillets (about 6 oz / 170 g each) and grill for 3–4 minutes per side. You can also use rainbow trout, brook trout, or even small steelhead. Out of garlic? Use ½ teaspoon garlic powder mixed into the butter.
- Watch the butter: Butter can burn on a hot grill. Keep the basting butter in a small saucepan off to the side, and brush it on just before flipping and right before serving.
Serving Suggestions
Serve the grilled trout with a side of grilled asparagus or a simple green salad with a light vinaigrette. It also pairs well with rice pilaf, roasted new potatoes, or crusty bread to soak up the garlic butter. A crisp white wine like Sauvignon Blanc or a light Chardonnay complements the dish beautifully.
Variations
- Herb butter: Swap the parsley for fresh dill, thyme, or tarragon. Dill especially pairs wonderfully with trout.
- Spicy kick: Add ¼ teaspoon red pepper flakes or a pinch of cayenne to the butter for a subtle heat.
- Citrus twist: Stuff the cavity with lemon slices and fresh herbs before grilling for an extra burst of citrus flavor.
- Smoked paprika: Add ½ teaspoon smoked paprika to the butter for a smoky, earthy note.
Storage and Reheating
Refrigerate leftover grilled trout in an airtight container for up to 2 days. To reheat, place it in a 300°F (150°C) oven for 8–10 minutes, or until just warmed through. Avoid the microwave, as it can dry out the fish and make it rubbery. You can also flake the cold leftovers over a salad for a quick lunch.
Frequently Asked Questions
How do I know when the trout is done? The flesh should be opaque and flake easily when tested with a fork. For accuracy, use an instant-read thermometer—insert it into the thickest part of the fish, avoiding the bone. It should read 145°F (63°C).
Can I grill trout in foil? Yes, if you’re worried about sticking, you can place the trout on a sheet of heavy-duty foil or a grill basket. This will make flipping easier, but you’ll lose some of the crispy skin. If using foil, poke a few holes to allow smoke to circulate.
Should I remove the head and tail? It’s a personal choice. Keeping them on adds moisture and flavor, and makes a beautiful presentation. If you prefer, you can remove them before grilling—just adjust the cooking time slightly, as the fish will cook faster.
What if my trout is frozen? Thaw it overnight in the refrigerator before grilling. Pat it dry thoroughly before brushing with butter, as excess moisture will prevent browning.
Can I use salted butter? Yes, just reduce the added salt to ¼ teaspoon, as salted butter already contains salt.
Why did my trout stick to the grill? The grill might not have been hot enough, or the fish wasn’t dry enough. Always preheat the grill for at least 10 minutes and pat the fish dry. Also, make sure to brush the fish with butter, which helps prevent sticking.