Grilled Trout Dinner Recipe

Prepare the marinade

Mince the garlic and in a small bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, 2 tbs chopped parsley, 1 tbs chopped dill (if using), 1 tsp sea salt and 1 tsp freshly ground black pepper until combined.

Score and season the trout

Pat the trout dry inside and out with paper towels. Make 2 shallow diagonal slashes on each side of each trout to help the marinade penetrate. Season the cavity and both sides lightly with additional salt and pepper if desired.

Marinate the trout

Place the trout on a tray or in a shallow dish. Spoon half of the marinade over and into the cavities of both trout, rubbing gently so the mixture coats the flesh and gets into the slashes. Let rest at room temperature for 15–20 minutes, or cover and refrigerate up to 1 hour. Reserve the remaining marinade for brushing during grilling.

Stuff and prepare for grill

Slide a few lemon slices and a small sprig of parsley/dill into each trout cavity. Brush the outside lightly with a little olive oil to prevent sticking.

Grill the trout

Preheat the grill to medium-high (400–425°F / 200–220°C). Oil the grill grates. Place trout directly on the grill or on a well-oiled fish grate/foil basket. Grill for about 5–7 minutes per side depending on thickness. Brush once with the reserved marinade after flipping. The trout is done when flesh is opaque and flakes easily with a fork and internal temperature reaches 145°F (63°C) in the thickest part.

Rest and plate

Remove trout from grill and let rest for 3–4 minutes. If using herb butter, place a dollop on each hot trout so it melts into the flesh. Garnish with extra lemon slices and chopped parsley.

Prepare vegetables

Trim and slice the vegetables: halve zucchini lengthwise, core and quarter the bell pepper, trim woody ends from asparagus. Place all vegetables in a large bowl.

Season

Toss vegetables with 2 tbs olive oil, 1 tsp salt and 1/2 tsp black pepper until evenly coated.

Grill vegetables

When the grill is at medium-high, place vegetables on the grates. Grill zucchini cut-side down for 3–4 minutes until nicely charred, then flip and cook another 2–3 minutes. Grill bell pepper for 6–8 minutes, turning occasionally, until softened and charred. Grill asparagus for 4–6 minutes, turning, until tender-crisp.

Finish and serve

Transfer grilled vegetables to a platter, taste and adjust seasoning if needed, and serve alongside the grilled trout.

Make herb butter

In a small bowl combine 3 tbs softened unsalted butter, 1 tsp lemon zest, 1 tsp finely chopped parsley, 1/4 tsp salt and 1/4 tsp black pepper. Mix until smooth and well incorporated. Spoon or pat a small amount on each trout just after it comes off the grill so it melts into the flesh.