A Seafood Grill: Trout Stuffed with Fresh Rosemary

August/September 1994
By Terri Pischoff Wuerthner 
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The recipes are designed to be easy, fast, and flexible and to leave room for the creativity of the barbecue cook.

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Trout Stuffed with Fresh Rosemary
Serves 4

  • 2 teaspoons olive oil
  • 2 boned trout, 8 ounces each (heads on or off, according to preference)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 sprigs fresh rosemary
  • 2 tablespoons fresh parsley
  • 1 quartered lemon
  1. Rub olive oil inside and outside each trout and sprinkle the cavity with salt and pepper. Place two sprigs of rosemary inside each trout.
  2. Heat the coals and brush the grill with oil. Place the trout on a double thickness of foil on the hot grill. Cook 5 minutes per side, or until the flesh is opaque all the way through. Place the fish on a cutting board and cut in half lengthwise. Place on a serving dish and sprinkle with parsley. Serve with lemon quarters.
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