Rainbow Trout for an Old Trout

So for Damien’s birthday (the old trout of this recipe’s title) we kicked off with a French 75 cocktail and griddled a few racks of lamb for the carnivores. For the pescatarians, I made some stuffed rainbow trout, learning from the lessons of the previous BBQ Beauties, making these both crispy and moist.

This recipe feeds 6-7 people when there are other BBQ options and is best served with a dollop of mayonnaise and a squeeze of lemon and a very crisp white wine… which one I prefer is at the bottom of this recipe.

Last time I did fish on the griddle, the skin stuck to the foil. For this occasion, I used a non-stick tray that went straight on the BBQ. There’s no shame in wanting crispy skin and a fish that lifts easily from BBQ to presentation plate.

Prepared Trout
Trout ready for the BBQ – waiting for a drizzle of olive oil.

Music to listen to while preparing this dish: ‘Shiny Happy People’ by REM


  • 3 whole, cleaned rainbow trout
  • A large bunch of coriander, chopped (stems and all)
  • 2 Lemons (juiced and remainder cut into long quarters)
  • 3 large tablespoons salted butter
  • Salt and pepper
  • Olive oil


  1. In a bowl massage the lemon juice into the chopped coriander and a sprinkle of salt and some black pepper. You want to make a really wet mulch. A good five minutes should do this.
  2. Put your fish in your non-stick tray and push and spread a tablespoon of your butter inside the cavity of the fish, along the spine. Repeat for the other two.
  3. Stuff each of your fish with your coriander mulch. You’ll have enough to give each a jolly good stuffing.
  4. Use your lemon wedges to ‘seal’ the mulch into to the fish (usually three wedges per fish – see photo) and drizzle with olive oil.
  5. When your coals are ready, transfer your dish to the grill, close the lid and leave for 10 minutes.
  6. After 10 minutes, flip and leave for another 7 minutes. Your fish should now be ready… if not, leave for another couple of minutes.

A great wine with this is a lovely Alba Barrique Malvazija Istarka from Croatia – it’s mineral rich and briny. Perfect for this dish

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