Food & Cooking Recipes Ingredients Seafood Recipes Grilled Rainbow Trout Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 29, 2020 Print Rate It Share Share Tweet Pin Email Yield: 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. Ingredients 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 Directions 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. 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. Grill until just cooked through and firm to the touch, 5 to 7 minutes per side. Rate it Print