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Barbecued Trout Recipe

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This delicious recipe came from a friend her in Mountain Home. The sauce really gives the fish a wonderful flavor. Even those who aren't that fond of fish will like it prepared this way. My husband and I have been married for 45 years and moved to this area after retiring 4 years ago. — Vivian Wolfram, Mountain Home, Arkansas

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Barbecued Trout Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

5 15 20

Ingredients

2/3 cup reduced-sodium soy sauce
1/2 cup ketchup
2 tablespoons lemon juice
2 tablespoons canola oil
1 teaspoon dried rosemary, crushed
6 pan-dressed trout
Lemon wedges, optional

Directions

Combine the soy sauce, ketchup, lemon juice, oil and rosemary; pour two-thirds of marinade into a large resealable plastic bag; add fish. Seal bag and turn to coat; refrigerate bag for 1 hour, turning once. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Place fish in a single layer in a well-greased hinged wire grill basket. Grill, covered, over medium heat for 8-10 minutes or until fish is browned on the bottom. Turn and baste with reserved marinade; grill 5-7 minutes longer or until fish flakes easily with a fork. Serve with lemon if desired. Yield: 6 servings.

Originally published as Barbecued Trout in Taste of Home June/July 1994, p27

Frozen Fish

A good way to freeze fish is to put the fish in a resealable plastic bag, fill the bag with water, press out the air and seal. This helps prevent freezer burn. —Delaine Butt, Leaf Rapids, Manitoba

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Barbecued Trout (2)

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Reviewed on Jul. 14, 2011 by jieastcott

Tried it tonight. I ended up marinating it overnight instead of for 1 hour, and it turned out super well. My husband said "we have to make this again...tomorrow night?!". A keeper for sure

Reviewed on Aug. 24, 2008 by DixieDee