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Mountain Trout

rckymtn

"I use this recipe all the time in the kitchen and the outdoors for fresh trout. To add some variation, substitute the lemon with a an orange and add 3 to 4 fresh pieces of asparagus lengthwise and some sliced onion in the cavity; top with a couple slices of bacon. Hope you enjoy it!"
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Ingredients

40 m servings 581 cals
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 581 kcal
  • 29%
  • Fat:
  • 31.1 g
  • 48%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 61.7 g
  • 123%
  • Cholesterol:
  • 312 mg
  • 104%
  • Sodium:
  • 574 mg
  • 23%

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.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat grill for medium heat and lightly oil the grate.
  2. Combine flour, paprika, rosemary, garlic powder, parsley, dill, salt, and pepper in a large resealable plastic bag. Shake bag to mix contents. Place trout into bag, one at a time, seal bag, and shake to thoroughly coat with seasoned flour. Lay each trout onto a large piece of aluminum foil.
  3. Insert 1 tablespoon butter, a few lemon slices, and a few slivered almonds into the cavity of each trout; press the cavities closed. Top fish with more lemon slices and almonds. Sprinkle fish with a pinch of paprika, rosemary, garlic powder, parsley and dill.
  4. Place trout on aluminum foil sheets onto preheated grill and cook until fish are browned and the flesh is opaque and flakes easily, about 8 minutes per side.

Footnotes

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

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Reviews

Read all reviews 9
  1. 13 Ratings

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Most helpful positive review

This was very good. Perfect spice combo. Used almond flour. Did not have any slivered almonds. Served with asparagus from the garden. Perfect pairing. Thanks for the post rckymtn!

Most helpful critical review

DId not like paprika with trout at all. We love trout and I grill it almost every week, year round. Usually I marinate it in olive oil, dijon mustard, lime juice and fresh rosemary, but I want...

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This was very good. Perfect spice combo. Used almond flour. Did not have any slivered almonds. Served with asparagus from the garden. Perfect pairing. Thanks for the post rckymtn!

Excellent mix. We caught bass and used it on that and it was wonderful. A good all around dry rub for wild fish.

DId not like paprika with trout at all. We love trout and I grill it almost every week, year round. Usually I marinate it in olive oil, dijon mustard, lime juice and fresh rosemary, but I want...

followed recipe exactly and loved it.

Turned out excellent! Perfectly seasoned and timed just right

Best seasoning ever for fish!! Both my son and husband loved them. We have this meal at least three time a month. I do like to brush butter on before putting the seasoning on, it helps the seaso...

Easy and delicious! I baked it in the oven on a rack. Did not have slivered almonds or fresh lemon, used lemon juice from a bottle, and it still got devoured in no time. Yum!

This will be my new go-to recipe for trout. It was moist, flavorful, and delicious. It got my kids (4&6) to eat the skin on the trout. Make sure you oil your tin foil!!! Other than that this rec...

Liked it, but wasn't very kid friendly, i guess just because trout has a lot of bones,so thats not the recipe's fault, but anyways, i only give five stars if my kids will eat it too. id try it a...