One of my favorite adventures from this summer was learning how to trout fish, and this blog post is just a basic guide to seasoning and grilling these fresh caught trout!  So here’s how you do it… Step one: have your boyfriend catch you a couple trout.  Step two: have said boyfriend gut and clean the trout.  Step three: have him grill them too while you’re at it.  That’s basically how it went down.  But, hey, they turned out pretty good, and I got to wear hip waders… maybe I’ll have better luck next time.

Feel free to get creative when seasoning your trout!  We used a combination of lemon and lime slices, red onion, garlic, parsley, and chives — nothing too fancy, just what was available at the small town Fareway! And don’t forget to garnish your fish with fresh picked daisies from the cow pasture you crossed through on the way to the trout stream.

We went sans tin foil when we grilled our trout (for purely aesthetic purposes), but we do recommend using some foil coated with butter or oil to keep the skin from sticking to the grill.

Grilled Trout

Prep time: 20 minutes / Cook time: 10-15 minutes

Mix + Match Ingredients:

Herbs:

Chives
Tarragon
Parsley
Basil
Cilantro

Citrus:

Limes
Lemons
Oranges

Flavor:

Garlic
Shallots
Red onion                                     

Fats:

Coconut oil
Olive oil
Butter

1.  Begin with gutted whole trout.  Select one or even two ingredients from each of the four categories.  Stuff each trout with chosen ingredients, add salt + pepper, and tie off with kitchen twine, if desired.

2.  Line grill with foil and lightly coat with cooking spray or butter.  Grill trout over a medium heat for 5 to 7 minutes on each side or until skin starts to peel off and fish is flaky.  Pair with grilled corn on the cob!