Description
This Grilled Trout with Parsley-Caper Sauce recipe offers a fresh, flavorful seafood dish perfect for a healthy and elegant meal. The trout is grilled to crispy perfection with lemon and thyme aromatics, then topped with a zesty parsley-caper sauce that balances bright citrus with savory herbs and a hint of spice. Ready in just 40 minutes and serving four, it’s an ideal choice for a quick yet impressive dinner.
Ingredients
Fish and Seasoning
- 2 whole rainbow trout (about 10-12 ounces each), cleaned
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/2 lemon, sliced into rings
- 10 sprigs of thyme
- 1 tablespoon extra virgin olive oil (for coating fish)
Parsley-Caper Sauce
- 1/2 lemon, zested and juiced
- 1 teaspoon chopped fresh thyme leaves
- 1 garlic clove, finely chopped
- 2 tablespoons chopped parsley
- 1/4 teaspoon crushed fennel seeds (optional)
- Red pepper flakes (optional, to taste)
- 1 tablespoon capers, chopped
- 2 tablespoons extra virgin olive oil
- Kosher salt, to taste
Instructions
- Heat your grill. Preheat a gas or charcoal grill until very hot, about 15 minutes or until it reaches 500°F if using a gauge. If you don’t have a temperature gauge, hold your hand 4 inches above the grates and wait. If you can only hold it for 2-4 seconds, the grill is ready. If you can comfortably hold longer than 5 seconds, allow it more time to heat.
- Prep the fish. Rinse the trout under cold running water to clean off any sliminess or scales. Pat dry thoroughly with paper towels. Season the inside cavities with kosher salt and black pepper. Stuff each fish with 3-4 lemon slices and 4-5 thyme sprigs so the stuffing fits fully inside. Place the fish in a shallow baking dish and drizzle with 1 tablespoon extra virgin olive oil. Use your hands to turn them until fully coated in oil, then season liberally with salt and pepper.
- Make the Parsley-Caper Sauce. In a small bowl, combine the lemon zest, lemon juice, chopped thyme, garlic, parsley, capers, and if desired, fennel seeds and red pepper flakes. Whisk in 2 tablespoons extra virgin olive oil and season with kosher salt to taste. Set aside for flavors to meld.
- Grill the fish. Place the trout directly on the hot grill grates and close the lid. Cook for about 4 minutes until the skin is crispy and has grill marks. Gently lift one edge of a fish using tongs or a thin metal spatula to check if it releases easily. If not, cook 1-2 minutes more. Once it releases easily, it is ready to flip.
- Flip the fish. Carefully turn the fish over using tongs or two wide spatulas to avoid breaking. Close the lid and continue grilling for about another 4 minutes, until the skin on the other side is also crispy and detaches easily from the flesh.
- Fillet the fish. Transfer one fish to a cutting board. Remove and discard the lemon slices and thyme from inside. Hold the fish steady with a spoon, scrape away the top and bottom fins using a paring knife, and discard them. Make crosswise slits at the tail edge and behind the head without cutting through. Slice along the center black line from head to tail with a sharp knife to separate the fillet. Use a spoon to lift the fillet from the bones, then push the second fillet off the skeleton. Remove any small bones with tweezers. Pull the skeleton up and away by grasping the tail and trim any extra skin or fins from fillets. Place the fillets on a serving platter and cover with foil to keep warm. Repeat the process for the second trout.
- Finish and serve. Drizzle the warm trout fillets generously with the freshly made Parsley-Caper Sauce. Serve immediately while hot and enjoy the bright, herbaceous flavors paired with perfectly grilled fish.
Notes
- Make sure the grill is properly preheated to prevent fish from sticking.
- Use fresh herbs and lemon for the most vibrant flavor in the sauce.
- Handle fish gently when flipping and filleting to keep fillets intact.
- Parsley-Caper Sauce can be made ahead and refrigerated for up to a day.
- This recipe works well with other whole trout or similar-sized whole fish.
- Adjust red pepper flakes to control the spice level in the sauce.
- Do not overcook the fish as trout is delicate and cooks quickly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
