Herb-Stuffed Trout Recipe by Tiffany Haugen

Posted by Susan C on


  • 4 trout, cleaned with tail and head intact
  • 1 bunch fresh parsley
  • 1 bunch fresh dill or 1 tablespoon dry dill weed
  • 1 bunch fresh cilantro
  • 1 cup fresh basil leaves
  • 3 tablespoons butter
  • 1 lemon-juice only
  • Salt and pepper to taste
  • 1 plank soaked in white wine or water

Lightly salt and pepper the outside and body cavity of fish.  Cut lemon into four sections and squirt the juice into body cavity of each fish. Divide herbs equally among the fish, filling the body cavity of each fish. Set aside a portion of each herb to place atop the plank, and save a few sprigs of each herb to use as garnish after cooking. Divide herbs onto prepared planks.  Lay trout atop bed of fresh herbs. Cover with a foil tent to prevent charring.  Grill or bake at 375 degrees 15-20 minutes per side.

Preferred Wood: Alder, oak or maple

Recipe variation: Substitute perch or steelhead for trout



Share this post

← Older Post Newer Post →