Recipe by MICHELLE0011
"A quick, easy and delicious way to cook trout."
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trout, cleaned and head removed
dry white wine
chopped fresh parsley
salt and pepper to taste
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.
Got mixed reviews here. Hubby didn't like it. Two of us thought it was fairly good. (I am not a huge trout fan beause of the bones. I had a bone stuck on the top of my mouth as kid...still gun-shy!) We still all preferred our trout pan fried. Added some garlic powder which gave it more flavor.
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.
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!
This is a nice light, quick recipe for trout. I followed this exactly, and I think it turned out very good, but this is not a recipe with a lot of bold flavors. You definitely get to appreciate the flavor of the trout. I didn't seem to notice the flavor of the wine at all, although the texture of the fish was wonderful. This can be baked in the oven at 400 degrees 20 minutes, I made this twice, once on the grill too. Thanks, I will use this again (:
Great base...I added 2 cloves fresh minced garlic and did not use parsley. My husband said it was the best trout he'd ever had! I also used fresh lemon juice and fresh trout.
3 1/2 stars: I followed the advice of others here & sprinkled garlic powder on the fillets after the liquid addition. BTW: the recipe isn't written all that clearly: we melted butter, added the lemon juice & wine to that butter, mixed, and then trickled over the fish before garlic powder (next time I'll use garlic SALT instead), freshly ground salt & pepper & parsley . I needed to use a lot more foil than was described--but it worked out quite well, boiling brilliantly when I opened to check the fish at 15 min. My husband loved it; the kids ate all that was served to them; I thought it was OK, but tasted more like FISH than flavor. Our fish had been defrosted from our freezer (bought fresh), so I'd try this again FRESH from the store (& with garlic salt or fresh garlic), b/c it was only that little edge away from a 4-star in my opinion. Easy.
A great quick and easy recipe. very tasty.
* Percent Daily Values are based on a 2,000 calorie diet.
Foil Barbecued Trout with Wine
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 210
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