Grilled Trout with Oregano

Fresh sprigs of oregano elevate simple dish preparations like this grilled whole trout.

  • Servings: 4
Grilled Trout with Oregano

Photography: Formula Z/S

Source: Martha Stewart Living, May 2002


  • 4 whole trout (about 12 ounces each), cleaned and scaled
  • Nonstick cooking spray

For the Seasoning

  • 1 lemon, sliced into 8 rounds
  • 1 large bunch fresh oregano
  • 1 teaspoon sea salt
  • Freshly ground pepper

For the Garnish

  • 1 lemon cut into wedges
  • 4 teaspoons extra-virgin olive oil


  1. Lightly coat grill or broiler pan with cooking spray; heat grill or broiler. Sprinkle exterior and cavity of each fish with 1/4 teaspoon salt, and season with pepper. Place two lemon rounds and a few oregano sprigs in cavity of each fish.

  2. Spray fish with cooking spray; place on grill or under broiler. Cook until golden and firm, about 4 minutes on each side. Transfer to serving platter; drizzle each fish with 1 teaspoon oil. Garnish with lemon wedges and remaining oregano.

Cook's Notes

We like the briny flavor that sea salt gives to this easy-to-prepare dish, but coarse salt works equally well.


Be the first to comment!