Grilled Rainbow Trout

2 to 4 Serves

Dinner made simple: Rainbow trout is marinated with fresh thyme, shallots, and lemons inside and out before a quick turn on the grill.


  • ¼ cup fresh lemon juice, plus 2 lemons sliced into ¼-inch-thick rounds

  • ¼ cup dry white wine

  • 2 tablespoons extra-virgin olive oil

  • 4 whole dressed rainbow trout (about 10 ounces each), head and tail on

  • 16 thyme sprigs

  • 2 shallots, thinly sliced

  • Kosher salt and freshly ground pepper

  • Nonstick cooking spray


  1. Whisk together juice, wine, and oil in a shallow nonreactive dish. Stuff half of the thyme, shallots, and lemon slices inside of the fish. Arrange trout in a single layer in dish; turn to coat. Scatter remaining thyme, shallots, and lemon slices over the fish. Cover; let stand for 1 hour, turning occasionally.

  2. Preheat a grill to medium-high. Remove fish from marinade. Season with salt and pepper. Spray a grill basket large enough to hold 4 fish with nonstick cooking spray. Arrange fish in grill basket.

  3. Grill until just cooked through and firm to the touch, 5 to 7 minutes per side.

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