Easy Barbecued Trout

    Easy Barbecued Trout

    (38)
    3saves
    35min


    46 people made this

    Trout is a delicious fish which can be treated very simply. Here's my recipe for barbecuing it with wine and lemon.

    Ingredients
    Serves: 2 

    • 2 trout, cleaned and head removed
    • 1/4 cup (60ml) dry white wine
    • 2 tablespoons butter, melted
    • 1 tablespoon lemon juice
    • 2 tablespoons chopped fresh parsley
    • 1 pinch salt and pepper to taste

    Directions
    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat barbecue for medium-high heat.
    2. On a flat surface, lay out two sheets of aluminum foil about 45cm long so that they overlap to make one long wide sheet. Rinse the trout and pat dry. Lay the fish in the centre of the foil about 5cm apart. Sprinkle with white wine, melted butter and lemon juice. Season with parsley, salt and pepper. Fold the foil up loosely around the fish and crimp the seams to seal.
    3. Place the packet on the barbecue and cook for 15 to 20 minutes, or until fish is cooked through.
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    Reviews and Ratings
    Global Ratings:
    (38)

    Reviews in English (37)

    by
    67

    Yum!!! I mixed all the ingredients (I added garlic) together and then put the solid portion of the mixture into the filets and poured the remaining (mostly liquid) over the top and let it pool around the fish and then bbq'd it on low. Turned out awesome. I think the key is to use the freshest fish possible.  -  18 May 2007  (Review from Allrecipes USA and Canada)

    by
    46

    DELICIOUS! I don't have a BBQ so I baked the trout in the oven instead. We like our fish very well done... almost crispy. So I baked it for 20 minutes at 350F and then I broiled it for about another 8 minutes. I also followed the suggestions made here and added some fresh garlic. We loved this recipe and we will definitely be enjoying it again soon.  -  04 Jan 2009  (Review from Allrecipes USA and Canada)

    by
    30

    4 stars as is---add 2 cloves of minced garlic, a tablespoon of dill and alot of freshly cracked black pepper and it's a 5!  -  25 Jun 2010  (Review from Allrecipes USA and Canada)

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