Grilled Trout with Herbs

Name: Grilled Trout with Herbs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indigenous & First Nations Inspired
Ingredients: 4 whole trout (about 12 oz each), cleaned and gutted; 2 tablespoons olive oil; 2 lemons, one sliced thin, one cut into wedges; 4 sprigs fresh thyme; 4 sprigs fresh dill; 4 sprigs fresh parsley; 3 cloves garlic, thinly sliced; to taste Salt and black pepper, to taste

Freshwater fish like trout have long been a staple in Indigenous culinary traditions near the lakes and rivers of North America, often cooked simply over an open fire with wild herbs. This version grills whole trout stuffed with fresh herbs and lemon for a smoky, aromatic, flaky result.

By YumYum Editorial · Indigenous & First Nations Inspired

Prep: 15 min · Cook: 15 min · Total: 30 min · Serves 4

Ingredients

4 whole trout (about 12 oz each), cleaned and gutted
2 tablespoons olive oil
2 lemons, one sliced thin, one cut into wedges
4 sprigs fresh thyme
4 sprigs fresh dill
4 sprigs fresh parsley
3 cloves garlic, thinly sliced
to taste Salt and black pepper, to taste

Instructions

Preheat a grill to medium-high heat (about 400°F/205°C) and oil the grates well.
Pat the trout dry inside and out. Season the cavity and skin generously with salt and pepper.
Stuff each trout cavity with lemon slices, thyme, dill, parsley, and a few slices of garlic.
Brush the outside of each fish with olive oil.
Grill the trout 6-7 minutes per side, turning carefully once, until the skin is crisp and the flesh flakes easily with a fork.
Transfer to a platter and let rest 2 minutes.
Serve whole with lemon wedges, or fillet at the table and discard the herb stuffing before eating.