Grilled trout

By Bryan Miller

Total Time
15 minutes
Rating
4(51)
Comments
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Featured in: A DIFFERENT CLAMBAKE

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Ingredients

Yield:Eight servings
  • 8trout (see note)
  • 1bunch fresh sage, with stems
  • 1bunch fresh fennel, with stems
  • ¼cup olive oil, or ¼ pound butter, melted
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

751 calories; 37 grams fat; 8 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 8 grams polyunsaturated fat; 10 grams carbohydrates; 7 grams dietary fiber; 1 gram sugars; 92 grams protein; 244 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Tie the herbs to the body of the trout and secure with string. Brush with oil or butter.

  2. Step 2

    Grill for five to seven minutes on each side. Be careful when turning the fish as it breaks easily. Fish is done when firm and white.

Tip
  • To serve 15 people, you will need 15 trout, and seasonings should be adjusted accordingly.

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Ratings

4 out of 5
51 user ratings
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Comments

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Mike B

Can anyone provide tips on how many trout are needed for 12 people?

Carol Z

Under Step 2 is "Tip. To serve 15 people, you will need 15 trout, and seasonings should be adjusted accordingly". Plan on 1 trout per person.

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