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Barbecued Trout Recipe

Barbecued Trout Recipe

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. YIELD: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.

Reviews for Barbecued Trout

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MY REVIEW
justmbeth User ID: 1196484 228603
Reviewed Jun. 27, 2015

"Fabulous! It was proclaimed best grilled fish ever by family. I did use steelhead trout as did the previous reviewer as that is what I had on hand."

MY REVIEW
Rotavele User ID: 6118976 3915
Reviewed Nov. 24, 2012

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

MY REVIEW
jieastcott User ID: 1507778 6501
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"

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Wine Pairings

Light-Bodied White Wine

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