Tested till perfect Dill Grilled Trout

Dill Grilled Trout

Serve with grilled zucchini and pepper and Barley Salad with Tomatoes and Corn (see recipe link below).

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2003

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 2green oniongreen onions, minced
  • 2 tbsp 2tbspchopped fresh dill, (or 2 tsp/10 mL dried dillweed)
  • 1/4 tsp 1/4tsplemon rind, grated
  • 4 4trout fillettrout fillets or salmon fillets, (about 1-1/2 lb/750 g total)
  • 1 tbsp 1tbspbutter, melted
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 4 4lemon wedges
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In bowl, mix onions, dill and rind. Brush skinless side of fish with butter; sprinkle with onion mixture, salt and pepper.

Place, skin side down, on greased grill over medium-high heat; close lid and grill until fish flakes easily when tested, 4 minutes for trout, 12 minutes for salmon. Serve with lemon.

Serve with: Barley Salad with Tomatoes and Corn

Nutritional Information Per serving: about

cal 228 pro 29g total fat 11g sat. fat 4g
carb 1g fibre 0 chol 89mg sodium 367mg

% RDI:

calcium 10 iron 4 vit A 13 vit C 13
folate 15
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