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Lemon-Rosemary Grilled Rainbow Trout


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I just got back from the mountains of northern New Mexico where we fished for trout.  We caught a bunch of really beautiful rainbow trout.  This week I’ll share a very easy way to prepare fresh trout.  Easy and as you would expect…loaded with flavor.  Trout is a very light tasting fish.  And when fresh, does not have a heavy fishy taste to it.  As such, keep the flavors light so you get the rich taste of the trout.  Give this one a shot.  It’s a winner!

Lemon-Rosemary Grilled Rainbow Trout


  • 2 (2 pound) rainbow trout, cleaned with skin on, (heads on optional)
  • salt
  • fresh ground black pepper
  • 1 large lemon
  • 4 sprigs fresh rosemary
  • 1/2 red onion, sliced
  • olive oil


Heat your grill to medium-high.

Season the cavity of the trout with salt and fresh ground black pepper.  That’s that wooden pepper grinder that sits on your counter.

Cut the lemon into 1/4 inch slices and place the slices into the cavity of the fish.  Place the red onion slices on top of the lemon slices and 2 sprigs of rosemary over both.  Coat the outside of the fish with a little olive oil.

Place the fish on the grill and cook for about 8 minutes.  The skin should have some nice grill marks on it.  Using either with a very wide spatula or 2 spatulas, carefully loosen and flip the fish to cook on the other side.  Not as long on this side, about 4-5 minutes.  Remove to a plate and keep warm in the oven if needed while you finish up preparing your side dishes.

Makes 2 servings.


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