Ingredients Jump to Instructions ↓

  1. History: Great (especially if you're from Baltimore or environs) served w/ fresh corn on the cob, tomatoes and a lovely French baguette. For dessert the plum tart (so widely printed in the NY Times each year)

  2. Description: Grilled Brook Trout

  3. Serving Size: 4

  4. Preparation Time: about 20 minutes

  5. Amount/Measure/Ingredient

  6. 4 dressed brook trout w/ head and tail intact

  7. olive oil

  8. salt & pepper

  9. thin slices of lemon (about 4-5 per fish)

  10. whole lovely basil leaves (about 4-5 per fish)

Instructions Jump to Ingredients ↑

  1. Smear the inside cavity of the trout w/ olive oil, salt and pepper, and overlap the slices of lemon and basil leaves. Close w/ small skewers or improvise with anything on hand. Put olive oil on the outside of the fish and place on grill for 4-5 minutes per side (until the skin is crispy and fish cooked). Serve. For the squeamish remove head and tail before serving.

  2. Reformatted from a recipe submitted to


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