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Barbecued Trout

 Barbecued Trout
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
6 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.