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Barbecued Trout Recipe
Barbecued Trout Recipe photo by Taste of Home

Barbecued Trout Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

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

  1. 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.
  2. 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

Light-Bodied White Wine

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

Reviews for Barbecued Trout

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   (4)
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5 Star
 (4)
4 Star
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MY REVIEW
Reviewed Nov. 24, 2012

I used steelhead fillets was very good and definitely a keeper :)

MY REVIEW
Reviewed Jul. 14, 2011

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

MY REVIEW
Reviewed Aug. 24, 2008
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