Tested till perfect Whole Grilled Trout with Lemon Parsley Butter

Whole Grilled Trout with Lemon Parsley Butter

Grilling a whole fish is easy – just remember to grease the grill (not the fish) so the skin doesn't stick to it. Any leftover flavoured butter keeps well for up to a week.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2008

Recipe3 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 2 2whole troutwhole trouts, cleaned, (about 1 lb/500 g each)
  • 1-1/2 tsp 1-1/2tspsea salt or salt
  • 1/2 tsp 1/2tsppepper
  • 1 1lemonlemons, sliced
  • 1/2 bunch 1/2bunchparsley
  • 1 bunch 1bunchthyme

Lemon Parsley Butter:

  • 1/4 cup 1/4cupunsalted butter, softened
  • 1 tbsp 1tbspchopped fresh parsley
  • 2 tsp 2tspgrated lemon rind
  • 1 tsp 1tsplemon juice
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
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Lemon Parsley Butter: In small bowl, mash butter, parsley, lemon rind and juice, salt and pepper. Scrape onto plastic wrap; shape into 1-inch (2.5 cm) diameter log and wrap tightly. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

Sprinkle trout cavities with half each of the salt and pepper. Stuff cavities with lemon slices, parsley, and thyme (if using); skewer closed. Sprinkle fish with remaining salt and pepper.

Place on well-greased grill over medium high heat; close lid and grill, turning once, until fish flakes easily when tested, about 10 minutes per inch (2.5 cm) of thickness. Remove to platter.

Slice butter into 1/2-inch (1 cm) thick rounds and serve with fish.

Additional information : Tip: To serve fish, run knife along backbone to cut through skin; pull off skin, then ease knife along between flesh and bone on top side. Ease off top fillet; cut into portions. Turn fish and repeat.

Nutritional Information Per serving: about

cal 210 pro 20g total fat 14g sat. fat 7g
carb 3g fibre 1g chol 75mg sodium 425mg

% RDI:

calcium 8 iron 6 vit A 18 vit C 40
folate 13
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