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Grilled Trout With Salsa Verde Sauce Recipe
  |   September 1, 2015   |  
A delicious fish recipe of whole grilled fish paired with a fresh sauce. We used a whole trout, but you can use whatever fresh fish looks best at the fishmonger's. A great meat-free recipe for a summer backyard bas.

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

Grilled Trout With Salsa Verde Sauce Recipe

Ingredients for the sauce

Ingredients for the trout
  • 4 whole trout, 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. Presoak 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.

This recipe is found in:
Recipes by Course or Meal: Main Courses
Recipes by Occasion: Grilling, Labor Day and 4th of July Recipes
Recipes by Cuisine: Spanish Recipes
Recipes by Season: Spring and Summer Recipes

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