Grilled Trout with Shallot Vinaigrette

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

Yield: 4 servings (serving size: 1 fillet, 1 tablespoon shallot vinaigrette, and 1 1/2 teaspoons bacon)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 297
  • Fat: 14.2g
  • Saturated fat: 3.6g
  • Protein: 37.6g
  • Carbohydrate: 2.9g
  • Cholesterol: 105mg
  • Iron: 0.9mg
  • Sodium: 452mg
  • Calories from fat: 44%
  • Fiber: 0.1g
  • Calcium: 117mg


  • 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


  1. Prepare grill.
  2. Combine first 7 ingredients in a small bowl. Gradually add oil, stirring until well blended.
  3. 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.
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