Trout tastes best on the grill. We’ll tell you how to properly prepare grilled trout so that it becomes flavourful, crispy and juicy.

Buy trout
When shopping for fish, look out for the FSC seal of approval or ask your trusted fishmonger. When buying fish, freshness is paramount: You can recognize fresh goods by the fact that the eyes are clear and the gills are deep red. The clearest sign of fresh fish, however, is the slime with which the fish is coated – if the fish is still really slimy, then it is really freshly caught. The kilo price for a fresh trout is on average around 9 euros.

When you shop, ask your fishmonger to remove and scrape the fish. For a trout fillet, you spend an average of around 17 euros.

How healthy is trout?
Trout are real protein bombs! The cold water fish is rich in high-quality, easily digestible proteins as well as in the valuable omega-3 fatty acids and vitamins B1, B2, B6, A, C and E. The high proportion of essential amino acids makes fish a valuable ingredient on our diet – the body cannot produce these itself. Experts therefore recommend consuming fish about one to two times a week.

Grilling forlet – the right preparation

At home, the trout is rinsed under cold water, patted dry and salted inside and out. You can then fill them with spices such as herbs, lemon and garlic and / or marinate them. This makes for a spicy taste.

Depending on how many dishes you offer at your BBQ, you can count on half a trout to a whole trout per person. One fish is enough for large salmon trout. Basically, you can eat the crispy skin with you. If it has been marinated or seasoned beforehand, it is even a highlight.

Fresh salad and fresh bread are suitable as side dishes, but of course any grilled vegetables as well as grilled potatoes.

Recipe for grilled trout

  • 4 trout (300 g each)
  • 1 organic lemon
  • 1 onion
  • 3 cloves of garlic
  • 1/2 bunch of flat-leaf parsley
  • 1 sprig of rosemary
  • 1 stalk of sage
  • 3 tbsp oil
  • salt
  • pepper

Cooking trout from the grill

  • Rinse the trout thoroughly inside and out with water and pat them dry with kitchen paper.
  • Season the trout inside and out with salt and pepper.
  • Then the garlic and onion must be peeled and finely chopped. The herbs are sprayed off and shaken dry. After that, they are finely chopped.
  • Heat the garlic and onion in a pan with a little oil until translucent. Then the mixture should cool down a bit before you mix it with the herbs.
  • Wash the lemon with hot water and cut it into slices. Now fill the fish with the herb and onion mixture and place two slices of lemon on the herbs in each fish.
  • Grease four fish grill tongs well to prevent the skin from sticking later. Clamp the fish in and place them on the grillage.
  • If you don’t have a grill rack at hand, you can grill the fish on an oiled piece of aluminium foil. This alternative is more environmentally friendly: Bed the fish on lemon wedges – this makes it fresh and juicy without the skin sticking to the grate.
  • The trout should now be grilled for about 15 to 20 minutes over medium heat.

Grilling trout indirectly: This way the skin remains undamaged

If you have the opportunity, you should definitely try grilling your trout indirectly – this will make it an unmistakable delicacy. This works with a grill with a lid. The internal temperature should then be between 150 and 180 degrees. Since the fish is not directly above the embers, you do not have to turn the fish. So it neither sticks nor falls apart and is still cooked on all sides. At around 65 degrees the trout is medium cooked and nice and juicy.

Tip: To brown the trout evenly without damaging the skin, you can use a cast plate on the grill. Place the trout on top with a double layer of parchment paper, then close the lid to cook. When one side of the fish is lightly brown, you can gently turn the trout on the baking paper.


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