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Whole trout, stuffed with lemon and thyme, then grilled to crispy, smoky perfection—this easy and elegant recipe is your new go-to for summer dinners. Learn the secrets to amazing flavor and perfectly grilled stuffed trout, plus a perfect wine to pair!
Living in the Pacific Northwest, we love seafood recipes, like our Smoked Trout and our Smoked Salmon recipe. And grilled trout is no exception. It’s ready in less than 30 minutes, and is a delicious dinner that looks like it came straight from a fancy restaurant!
Table of Contents
Grilled Trout Ingredients + Substitutions
- Trout – Use a whole trout that has been cleaned and deboned by a fishmonger. When making a stuffed trout, it’s best to use a whole fish versus just a filet.
- Seasoning – Use olive oil to allow the seasoning to stick and to help the fish crisp up on the grill. We use a simple salt and pepper seasoning for this recipe. But you can elevate with any dry rub like our savory seafood seasoning.
- Stuffing – Stuffed trout can be as flavorful as you like it. While it cooks, the aromatics from the stuffing permeate into the fish and add a ton of flavor. We like a simple sliced lemon and fresh herbs like thyme or parsley. You can swap with any herb you prefer. If you like bright acidic flavors, add some capers like the stuffed trout recipe in our cookbook, Fire + Wine.
Want a decadent sauce at the end? Consider our white wine caper sauce we use in our Grilled Halibut recipe.
Preparation
Prep Note: You will want to have kitchen or butcher’s twine for this recipe to hold the fish together while grilling.
Using a sharp fillet knife, place the trout on a cutting board and score the outside skin side with two X patterns. Coat the outside skin and the meat inside of the trout with olive oil. Then liberally season the trout with salt and pepper (on the skin and meat).
Lay the whole trout on your cutting board. Stuff the inside of the seasoned trout with 2 slices of lemon and a few sprigs of fresh thyme. Tie together the stuffed trout using kitchen twine. We use two pieces of twine per fish.
How To Grill Stuffed Trout
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- Preheat Grill: Prepare grill for direct grilling, using lump charcoal, targeting 450 degrees Fahrenheit.
- Grill Trout Direct: Place fish on the grill grates over direct heat and grill for 6 minutes. The flesh should crisp up. Flip and continue grilling the other side over direct heat for an additional 6 minutes. Remove the fish when it reaches between 135 – 140 degrees Fahrenheit using a digital thermometer, or when the fish has cooked through.
- Remove and Rest: Rest for 10 minutes, remove the butcher’s twine, and serve. Drizzle with freshly squeezed lemon juice.
Expert Tip
To prevent your grilled trout from sticking to the grates, be sure the grates are cleaned before starting to cook. While the grill is warming up, scrape off any creosote and excess grease. Then, using a paper towel soaked in oil, coat the grates with a fresh bit of oil. This helps prevent the trout from sticking.
What To Make With Grilled Trout
Since we already have the grill going, we love to add some Grilled Broccolini and then drizzle it with some grilled lemon. We squeeze the grilled lemon over everything (it adds a bright flavor).
For a starch, consider our Roasted Potatoes or our Duck Fat Potatoes. They are a lovely side dish to pair with stuffed trout or any fish, for that matter. Or for something more casual try our Grilled Potato Wedges with some Fry Sauce.
Wine Pairing For Grilled Trout
A Sauvignon Blanc, like one from The Federalist, is a perfect pairing for the light and delicate fish. The fruity and bright flavors complement the lemon and simple seasoning. For a red, consider a lighter Pinot Noir. Don’t go too bold with a red wine with this fish pairing. This is truly meant for something bright, light, and fresh!
Frequently Asked Questions
While this is subjective, trout tends to be smaller and lighter in flavor. The flavor takes on a buttery-like texture if cooked properly. If you want a meatier, richer flavor, consider using salmon. They cook similarly.
If cooked properly, the skin will crisp up and is edible. It adds a nice crunchy flavor.
Trout is done when it reaches an internal temperature of 135 degrees Fahrenheit using a good instant-read thermometer like the Thermoworks Thermapen One. Carry over cooking will take it over 140 degrees and make it juicy and delicious. You want to avoid overcooking trout because it will go dry very quickly.
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Grilled Stuffed Trout
Equipment
- 1 Butcher's Twine (We recommend you cut 2 pieces of 6 to 7-inch twine per fish)
- 1 Filet Knife (You'll need to score the skin with a sharp knife)
Ingredients
- 4 whole trout, (cleaned and deboned)
- ¼ cup extra virgin olive oil
- 2 tablespoons kosher salt
- 2 tablespoons coarse black pepper
- 2 lemons, 1 thinly sliced , (one for stuffing, one for drizzling at the end)
- 1 bunch fresh thyme
Instructions
- Preheat Grill: Prep grill for direct grilling, using lump charcoal, targeting 450 degrees Fahrenheit.
- Prep Fish: Using a sharp fillet knife, place the trout on a cutting board and score the outside skin side with two X patterns. Coat the outside skin and the meat inside of the trout with olive oil. Then liberally season with salt and pepper (on the skin and meat).
- Stuff: Lay the trout filet on your cutting board. Stuff the inside of the seasoned trout with 2 slices of lemon and a few sprigs of fresh thyme. Tie together the stuffed trout using kitchen twine. We use two pieces of twine per fish.
- Grill Direct: Place fish on the grill grates over direct heat and grill for 6 minutes. The flesh should crisp up. Flip and continue grilling the other side over direct heat for an additional 6 minutes. Remove the fish when it reaches between 135 – 140 degrees Fahrenheit using a digital thermometer, or when the fish has cooked through.
- Serve: Rest for 10 minutes, remove the butcher’s twine, and serve. Drizzle with freshly squeezed lemon juice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
