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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
  • Total Time
    Prep: 10 min. + chilling Grill: 15 min.
  • Makes
    6 servings


  • 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.

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  • Julie
    Sep 22, 2019

    We had this on BBQ sea bream and it was Incredible. We substituted rosemary with oregano as it was all we had and added a teaspoon of garlic. Will definitely use this time and again.

  • 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

  • cajunbliss
    Aug 8, 2007

    No comment left

  • castlek
    May 14, 2007

    No comment left