Barbecued Rainbow Trout

    20 minutes

    Rainbow trout is ideal for this simple barbecue dish. The coating of the fish with the sauce while still on the BBQ allows it to seal and tighten up like a glaze.

    144 people made this

    Serves: 6 

    • 1kg rainbow trout fillets
    • 65g butter, melted
    • 2 tablespoons lemon juice
    • 1/4 teaspoon paprika
    • 1 pinch cayenne pepper
    • 1/4 cup barbecue sauce

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Preheat a barbecue for medium heat and lightly oil the grate.
    2. Arrange the trout fillets on a large piece of aluminium foil. Whisk together the butter, lemon juice, paprika and cayenne pepper. Brush the mixture onto the fillets.
    3. Cook on the preheated barbecue until the fish flakes easily with a fork; about 10 minutes.
    4. Brush the fillets with the barbecue sauce; cook another 2 minutes.

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    Reviews in English (126)


    Fabluous!!! My wife picked up steelhead from Costco by mistake, thinking it was salmon. We grilled half of it with our regular salmon recipe, and it was lacking something. So I found this recipe for the other half, and it was incredible! And the recipe couldn't be easier. I'll be buying steelhead from now on. Thank you Internet and Google for landing me on this recipe.  -  16 May 2010  (Review from Allrecipes USA and Canada)


    Outstanding taste and very simple to prepare. I had the butcher remove the skin and purchased one pound for the two of us. I'm headed back to the market today to get more, now that we know how delicious it is! Followed the recipe to the "T" except that cooking time was 10 and 5, rather than 10 and 2. I created a "boat" with the foil to keep the extra juices from spilling out. Thanks for introducing us to this fabulous fish!  -  02 May 2010  (Review from Allrecipes USA and Canada)


    Oh my goodness!!! This was so good I don't think words can really explain how good this is! The trout was on sale at our local market and we had never heard of Steelhead trout but thought we'd try it. We will make this again!!!  -  11 May 2009  (Review from Allrecipes USA and Canada)