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Course Dinner
Cuisine international
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 serves
Calories 400kcal


  • 2 rainbow or brook trout, gutted (I barbecue my trout with the heads on. But, do whatever appeals to you)
  • 1 tbl olive oil
  • salt and freshly ground black pepper


  •  Prepare charcoal grill with about 3 quarts of hard briquets. I use an electric starter to start my fires. It never fails me.
  • Meanwhile, remove the trout from the refrigerator. Allow to come to room temperature (15 minutes). Brush fish with olive oil and salt and pepper inside and out. Set aside.
  • Spray the grill liberally with nonstick cooking spray and set it in place on the barbecue. Fire is ready when charcoals are covered in a gray ash. Place the trout on the grill. Grill until skin on grill side of fish is crispy and brown, about 4 minutes. Turn fish and grill the other side about 4 or 5 minutes more. When fish is cooked, flesh will be white and easily flaked.
  • Remove the fish from the grill. Now here is a daunting task. Once cooked the fish is juicy tender and oh so delicious. However, it will fall all apart when you try to pick it up and remove it from the grill. I usually use two large and wide spatulas both placed under each end of the fish and lifted onto a plate. Remove each trout separately. Serve immediately with dill tartar sauce (recipe below). This grilled trout recipe goes well with some grilled corn on the cob and a tomato salad with red onions and vinaigrette dressing. Enjoy, as I know you will.


Dill Tartar Sauce
1/3 cup low fat mayonnaise
1/2 tsp dried dill weed
1 tbl red onion, chopped
1 tsp lemon juice
1/4 tsp sweet pickle relish
Combine all ingredients well. Chill before serving.
This is one of my oldest rainbow trout recipes. I used to make it years ago when my husband used to fish. I have cut down on the butter and mayonnaise so as to keep it within a better health range.