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Grilled Trout

Grilled Trout

Oxmoor House JANUARY 1984

  • Yield: 2 servings


  • 2 (3/4-pound) dressed freshwater trout, butterflied
  • 1/2 teaspoon salt
  • 1/2 cup butter or margarine
  • 2 tablespoons lemon juice
  • Worcestershire sauce
  • Vegetable oil


Rinse fish in cold water; pat dry. Sprinkle fish with salt. Place open butterflied fillets on a wire rack; place another wire rack on top. Secure racks with wires to clamp fish together (this will prevent fish from breaking apart during grilling).

Melt butter in a small saucepan; stir in lemon juice. Remove from heat, and stir in Worcestershire sauce. Set aside for basting.

Place fish on grill 4 to 5 inches from medium-hot coals. Baste once with oil. Grill 10 minutes or until fish flakes easily when tested with a fork, turning often. Baste frequently with butter mixture.

Carefully remove racks; place fish on a warm serving platter, and serve.


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Grilled Trout recipe