Barbecued Trout

Name: Barbecued Trout
Prep time: 5 min
Cook time: 15 min
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

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

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.

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

Reviews

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justmbeth

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.
Rotavele

Nov 24, 2012

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

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