Whole Grilled Trout

To me, trout is one of the tastiest of the freshwater fish, particularly if it’s cooked soon after it’s caught. Mild and delicate in flavor, this white fish can be pan-fried, broiled, grilled, baked or poached. It’s also one of the healthiest fish, low in fat and loaded with protein as well as omega-3 fatty acids, which are linked to a decreased risk of cardiovascular disease1,2, hypertension3, and certain types of cancer4. Omega-3 fatty acid consumption can also help prevent neurological disorders like dementia, depression, bipolar disorder and Alzheimer’s disease5,6,7,8.

I recently bought trout on a trip to one of the better grocery stores in my area. My favorite way to cook it is simple, with few ingredients, so that I can actually taste the fish itself. Here’s one recipe I like to use when I have whole trout on hand:

Whole Grilled Trout

4 Servings


  • 2 whole trout, cleaned
  • 2 tablespoons KARMIRI Extra Virgin Olive Oil, divided
  • Coarse sea salt, to taste
  • Ground black pepper, to taste
  • 1/2 lemon, thinly sliced
  • 1/2 onion, thinly sliced
  • 1 clove garlic, finely minced
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme


  1. Preheat an outdoor grill on high heat and lightly oil the grate.
  2. Rub each trout generously with olive oil and sprinkle with sea salt; sprinkle inside of cavities with salt and black pepper.
  3. Place half of the lemon and onion slices into the cavity of each trout, along with the garlic, and place a sprig of rosemary and thyme into cavities.
  4. Turn the preheated grill down to low and place the trout directly onto the grill; cook until flesh flakes easily and the skins are browned, 6 to 7 minutes per side, flipping once.







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