Charcoal-Baked Trout Recipe

Fresh trout takes a starring role in this simple Charcoal-Baked Trout Recipe.

| March/April 1985

  • Baked-Trout-On-Plate
    Your catch of the day could become this lovely, fresh meal.

  • Baked-Trout-On-Plate

Trout are, in the minds of many people, one of the finest foods that swim. Try making this simple baked trout recipe after a relaxing day of fishing. Serves 4 

Charcoal-Baked Trout Recipe


4 fresh trout (11 to 14 inches)
2 lemons (or 1 orange)
chopped fresh parsley
curry powder
salt and pepper to taste
4 tbsp butter


Clean the trout and place four lemon wedges in the cavity of each fish. Sprinkle the inside of each with parsley, curry powder, and salt and pepper. Season the outside with salt and pepper and coat generously with butter. Wrap the fish individually in heavy-duty aluminum foil, and once the charcoal fire has burned down to glowing embers, set the fish on the grill to cook for about 5 minutes on each side, or until the meat flakes easily. Serve garnished with a sprig of fresh parsley and more lemon wedges.

See also: A Trio of Trout Recipes 



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