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Gourmet Food WorldRecipesGrilling RecipesTrout on the Grill With Salsa Verde Recipe
Trout on the Grill With Salsa Verde Recipe

Trout on the Grill With Salsa Verde Recipe

by Gourmet Food World
A fresh, delicious fish like trout works beautifully on the grill, soaking up all that smoke into the succulent flesh. You can use trout or your favorite whole fresh fish, just adjust the cooking time so the fish is not overdone.

Prep Time:
Cook Time:
Total Time:
Yield: 4 servings

Trout on the Grill With Salsa Verde Recipe Instructions


For the Sauce
  • 1 cup packed basil leaves
  • 1 cup packed parsley leaves
  • Juice of ½ lemon
  • 1/3 cup grated Parmiggiano Reggiano cheese
  • 3 tbsp. capers
  • 1/2 cup olive oil, as needed
  • salt and pepper to taste
For the Trout
  • 4 whole trouts, heads on, clean and gutted
  • 4 lemons, cut in thin rounds
  • 3 tbsp. olive oil
  • 8 small rosemary sprigs
  • 8 baby potatoes, skin on and pre-boiled
  • 4 large wooden skewers
  • salt and pepper to taste


  1. Pre-soak the wooden skewers in water for about 30 minutes prior to use..
  2. Have the grill ready at medium heat.
  3. Split the trout open and season with sea salt and pepper. Layer 3 lemon rounds inside, add 2 sprigs of rosemary and drizzle 1 tbsp. olive oil. Close and insert a wooden skewer to seal.
  4. Grill 6 to 8 minutes on each side, turning over very carefully with the help of tongs and a spatula.
  5. For the sauce, process the the leaves, lemon juice, cheese and capers using a hand mixer, adding olive oil as needed until you get a smooth paste.
  6. While the trout is cooking, prepare the potatoes. Halve the potatoes and skewer with wooden skewers and place on the grill – they’re already cooked so you just want to heat and get a nice sear.
  7. Once trout is done, remove the heads and skin, checking for small bones. Cut in pieces and serve with sauce, rosemary sprigs and the potato skewers, drizzled with olive oil.

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