Grilled Trout with Shallot Vinaigrette

You can use your oven broiler instead of firing up the grill, if desired.


4 servings (serving size: 1 fillet, 1 tablespoon shallot vinaigrette, and 1 1/2 teaspoons bacon)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 18 Minutes

Nutritional Information

Calories 297
Fat 14.2 g
Satfat 3.6 g
Protein 37.6 g
Carbohydrate 2.9 g
Cholesterol 105 mg
Iron 0.9 mg
Sodium 452 mg
Caloriesfromfat 44 %
Fiber 0.1 g
Calcium 117 mg


2 tablespoons finely chopped shallots (about 1 large)
1 tablespoon chopped fresh parsley
3 tablespoons sherry vinegar
2 teaspoons chopped fresh chives
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon olive oil
Cooking spray
4 (6-ounce) trout fillets
2 apple-smoked bacon slices, cooked and crumbled


Prepare grill.

Combine first 7 ingredients in a small bowl. Gradually add oil, stirring until well blended.

Cut a 16 x 12-inch sheet of heavy-duty foil; lightly coat 1 side of foil with cooking spray. Place foil on grill rack. Place fillets, skin sides down, on prepared foil. Spoon 1 teaspoon vinaigrette over each fillet. Cover and grill 10 minutes or until fish flakes easily when tested with a fork. Drizzle remaining vinaigrette evenly over each serving; top with crumbled bacon.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2006
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