Grilled Montana Trout Recipe -
Grilled Montana Trout Recipe
  • READY IN 35 mins

Grilled Montana Trout

Recipe by  

"A very easy and flavorful way to prepare trout on the grill."

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Ingredients Edit and Save

Original recipe makes 2 trout Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. Place each trout onto a square of aluminum foil. Open them up so that the flesh is facing upwards. On one side of each fish, season with salt and pepper, half of the garlic, half of the chopped rosemary and half of the parsley. Top each fish with thin slices of butter, 3 rosemary sprigs and a few slices of lemon. Squeeze one of the remaining lemon slices over each fish. Enclose the seasoning inside each fish and wrap securely with the sheet of aluminum foil. Wrap each fish in an additional piece of aluminum foil.
  2. Place fish in the coals of a campfire or on a grill over a flame and cook for about 7 minutes on each side. If you can easily stick a fork into the fish, it is done. Cooking time will vary depending on the size of your fish and the fire. Allow to cool for a few minutes before opening to serve.
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Reviews More Reviews

Oct 21, 2008

Delicious! I baked mine, as no grill or campfire was available, and still ended up with a melt-in-your mouth fish that was so good I even ate the skin, something I don't usually do. I'll definitely make this again!

Sep 17, 2007

We didn't have a whole trout, so I used two fillets and put them together, skin side out. This worked great. Also, didn't have fresh spices, so used dried and sprinkled it on the fish. Fish was flavorful but not overwhelming in flavor.

Jul 30, 2008

This was very good and the trout came out so moist it melted in our mouths. I did not add parsley or the chopped rosemary. I didn't want the rosemary to overkill. I seasoned with a little garlic salt and seasoned salt and the flavor was so good.

Apr 10, 2008

This is the second time I have attempted to make Trout, well I altered it just A little, on a grill pan, seasoned with a non-stick coating put the whole trout stuffed with lemon and onions etc. right on the flames. Timing for me is by look, When the outer coat is nice and brown and you can see that the trout is done then go ahead and take it off the grill pan, I know clean up isn't that easy, need to let the pan soak, but the Trout is awesome, Made a Dill Sauce to top the Trout, The only advantage I have is that I live in Az. we can always Grill!

Nov 12, 2007

This was good, but I thought it was missing something. Even though rosemary is a strong herb the taste of the fish seemed to overwhelm it (maybe because my fish were so fresh?). I think that next time I'll add a bit of onion powder. That might do the trick. Don't get me wrong, though--good trout recipe!

Mar 22, 2010

I didn't have any fresh rosemary or parsley, so I used dried, and I didn't have a lemon. I melted the butter and stirred in 3tbsp lemon juice, added the dried rosemary, parsley , added minced garlic, and poured over the fish. It was easy and awesome!

Feb 17, 2012

Baked in foil in the oven for 10 minutes.. Worked great. 400 deg F.

May 07, 2010

First time I've made fish this way, and I was very pleased with how easy and good it was. I don't know if this has happened to anyone else, but the skin stuck to the foil when I pulled the foil off, and I considered that a plus. I used lime and varied the herbs a bit (replaced rosemary with winter savory).


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  • Calories
  • 577 kcal
  • 29%
  • Carbohydrates
  • 7.3 g
  • 2%
  • Cholesterol
  • 247 mg
  • 82%
  • Fat
  • 29.4 g
  • 45%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 70.9 g
  • 142%
  • Sodium
  • 231 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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