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Tuscan-Style Grilled Trout

 Tuscan-Style Grilled Trout
My husband is an avid fisherman, so I am challenged to create recipes featuring his catch. The Tuscan accents really shine through, making this grilled entree a favorite. —Roxanne Chan, Albany, California
4 ServingsPrep: 25 min. Grill: 15 min.


  • 4 pan-dressed trout (about 8 ounces each)
  • 1 tablespoon olive oil
  • 1/2 cup shredded zucchini
  • 1/4 cup chopped roasted sweet red peppers
  • 2 tablespoons tapenade or ripe olive bruschetta topping
  • 1 tablespoon minced fresh parsley
  • 1 garlic clove, minced
  • 1 teaspoon balsamic vinegar
  • 2 large tomatoes, chopped
  • 1/2 cup chopped fennel bulb
  • 1 green onion, thinly sliced
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons minced fresh basil
  • 1 teaspoon lemon juice
  • 1/2 teaspoon lemon-pepper seasoning


  • Rub trout with oil. In a small bowl, combine the zucchini, red
  • peppers, tapenade, parsley, garlic and vinegar; spoon into fish
  • cavities.
  • Place fish in a well-greased grill basket. Grill, covered, over
  • medium heat for 8-10 minutes or until fish is browned on the bottom.
  • Turn; grill 5-7 minutes longer or until fish flakes easily with a
  • fork.
  • In a small bowl, combine the relish ingredients; serve with trout.

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Tuscan-Style Grilled Trout (continued)

Directions (continued)

  • Yield: 4 servings (3 cups relish).
Nutritional Facts: 1 grilled trout with 3/4 cup relish equals 369 calories, 18 g fat (4 g saturated fat), 120 mg cholesterol, 291 mg sodium, 7 g carbohydrate, 2 g fiber, 42 g protein. Diabetic Exchanges: 6 lean meat, 1-1/2 fat, 1 vegetable.
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