Recently, the grocery store was selling whole rainbow trout. What a treat! There’s nothing better than a whole, cleaned fish, stuffed with fresh herbs and lemon slices, and then steamed or grilled. A fish basket is handy for turning the fish on the grill – mine was elsewhere, so I used a hamburger basket instead.

Avoiding Additives and Preservatives

The fish, herbs and lemon slices are additive-free.

Stuff fish with herbs and lemon slices and place in oiled grill basket or foil

Grill over indirect heat until just cooked through

Let fish rest for five minutes

Grilled rainbow trout


1 rainbow trout, about 1 lb. (454 g)

Salt and pepper

A handful of tender fresh herbs, such as dill, cilantro or parsley, washed

1 lemon, half thinly sliced and half cut into wedges


Preheat gas or charcoal grill and arrange it for indirect cooking (i.e., hot on one part of the grill and cooler on another).

Rinse fish inside and out with cool water and pat dry. Remove head of fish if you wish. Sprinkle inside of fish with salt and pepper. Stuff fish with herbs and lemon slices. Brush the fish on both sides with oil and place in an oiled fish basket. If you don’t have a fish basket, you can keep the stuffing in by tying a piece of kitchen twine around the fish in a couple of places. You could also place the fish in a packet of greased foil.

Place the fish on preheated, oiled grill. Cook, turning once, over indirect heat until fish is just cooked through, about 10 minutes. If using a thermometer, remove the fish when it is about 140 to 145 degrees F (60 to 63 degrees C). You can also grill the fish for a minute on each side on the hot part of the grill to brown it. Let the fish rest, covered, for about five minutes.

To serve, remove fish from basket or foil. Gently remove stuffing and skin on one side, then lift the flesh away from the skeleton. Repeat with other side. Serve fish with lemon wedges. Serve 2.