New this month
Get the Allrecipes magazine just $7.99

Grilled Montana Trout


"A very easy and flavorful way to prepare trout on the grill."
Added to shopping list. Go to shopping list.


35 m servings 577 cals
Original recipe yields 2 servings (2 trout)


  • Calories:
  • 577 kcal
  • 29%
  • Fat:
  • 29.4 g
  • 45%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 70.9 g
  • 142%
  • Cholesterol:
  • 247 mg
  • 82%
  • Sodium:
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 23
Most helpful
Most positive
Least positive

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 definit...

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 ...

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 gar...

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. ...

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 g...

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 nex...

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

This recipe is perfect! Made it "as is" and used fresh caught Montana Rainbow Trout and it was delicious! I will grill trout this way for now on.

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...