Go Back
Grilled Trout with herbs and Lemon

Grilled Trout with Herbs and Lemon

Grilled trout stuffed with fresh herbs and lemon slices makes for the perfect outdoor summer meal. Pair the trout with a Crémant d'Alsace sparkling white wine for refreshing crisp acidity and citrus notes at an approachable price point.
Course Main Course, Main Dishes and Wine Pairings
Cuisine American
Keyword Grilled Trout with Herbs and Lemon
Servings 4


  • 4 whole trout, cleaned, rinsed, and patted dry
  • sea salt and freshly ground black pepper
  • 8 sprigs fresh tarragon
  • 8 sprigs fresh Italian parsley
  • 8 sprigs fresh basil
  • 6-8 lemons, sliced
  • extra virgin olive oil


  • Preheat a grill to medium high.
  • Season the inside cavity of each trout with sea salt and black pepper. Place 2 sprigs each of tarragon, parsley, and dill and then top with about 3 sliced of lemon in each trout cavity.
  • Line a large grill basket with lemon slices and place the trout on top of the lemons. Place more lemon slices on top of the trout and securely close the basket. (The layer of lemon slices on the bottom and top of the trout not only infuse the lemon flavor to the trout but prevent the fish from sticking to the basket.)
  • Place the fish basket on the grill and cook until the skin is nicely charred on both sides and the flesh is cooked through, about 6-8 minutes per side.
  • Transfer the trout to a platter and serve with the grilled lemon slices.