• 4servings
  • 447calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 (about 1 pound each) whole trout , gutted and rinsed with heads and tails left on 24 sprig(s) fresh thyme

  2. 1 medium red onion , sliced into 1/4-inch-thick rounds

  3. 1 teaspoon(s) salt

  4. 1/2 teaspoon(s) fresh-ground pepper

  5. 2 tablespoon(s) olive oil

Instructions Jump to Ingredients ↑

  1. Prepare the fish: Preheat grill to medium high. Place the trout on a clean work surface. Evenly divide the thyme, red onion, salt, and pepper among the 4 trout and place in the cavity of each. Rub the outside of each trout with the oil and set aside. Cut twelve 10-inch lengths of kitchen twine; tie 3 around the body of each trout to secure the herb stuffing.

  2. Cook the trout: Place the trout in a large grill basket and cook directly on the grill rack for about 7 minutes. Flip the grill basket over and continue cooking until opaque in the center -- about 7 more minutes. Remove twine and serve immediately.


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