The fresher the trout, the better the flavour.
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I didn't have all the fresh herbs, so I just used a good handful of parsley. I doubled the garlic because I had a big fish. 20 minutes was the perfect amount of time. Thanks for sharing. - 28 Feb 2009 (Review from Allrecipes US | Canada)
This was wonderful! :o) The lemon gets all caramely, the herbs are fresh & the grill flavor comes thru in the flavor of the fish. I brined the fish for 20 min. to ensure it would turn out moist & I was blown away that fish on the grill could turn out this way! The brine was 2 c. water, 1 Tbsp kosher salt, 1 tsp. sugar, for 20 min. Sprayed the grill and both sides of the outside of the fish with Pam....no tin-foil needed! Cooked perfectly without falling apart. Thank you, will definitely use this again! - 28 Jul 2010 (Review from Allrecipes US | Canada)
I'm not a fish eater, but I cooked this for my father-in-law and my husband and they ABSOLUTELY LOVED IT!! - 04 Jul 2007 (Review from Allrecipes US | Canada)