Grilled Whole Trout with Cilantro & Lime

by katerina on April 15, 2014

Unlike many grilled fish filet recipes this whole trout is less likely to stick to your grate or dry out because it is intact. Plus, the presentation is spectacular.

barbecue whole trout

While wonderful with cilantro, lime and scallions please consider this recipe merely a guideline and a beginning to heaps of other aromatic combinations. I recommend serving this with a big salad and boiled, buttered potatoes. Too cold where you are? You can always roast the trout instead.

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Grilled Whole Trout with Cilantro & Lime

(serves 2)

2 whole rainbow trout, gutted and cleaned
2 tablespoons olive oil
salt
a handful of fresh cilantro
one lime thinly sliced
1 scallion thinly sliced
extra lime wedges for garnish

1. Rinse and pat dry the fish. Score the fish diagonally on both sides of the skin, this will allow it to cook evenly. Rub inside and out with the oil and salt. Stuff the cavity with the limes slices and herbs. Refrigerate until you are ready to grill.

2. Heat the grill to high heat and oil it liberally. Add the fish and cook with the lid down for 5-7 minutes. Flip and cook for another 5. (Five minutes would be sufficient for a small trout, seven for a larger one.) Check to see that it is cooked through.

3. Serve with fresh limes to squeeze over top.


Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time:22 minutes
Calories(approximate per serving): 400



{ 2 comments… read them below or add one }

cheri April 16, 2014 at 6:25 pm

Your dish looks amazing, love the cilantro and lime stuffing.

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GEM May 1, 2014 at 5:12 pm

Delightful! This worked quite well when broiled on the kitchen range. Skin got crispy & all the flavors were there. Cook times on a Wolf were about the same as listed for the grill. Our local fishmonger has whole trouts on a regular basis, so this is clearly a keeper.

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