Recipe for Grilled Trout with Creamy Garlic and Dill Sauce
In the height of summer there is nothing better than a fresh fish cookout and this recipe for Grilled Trout with Garlic and Dill will satisfy all of your summer cravings. Served with your favorite seasonal sides, like risotto, grilled potatoes, a fresh salad or seasonal vegetables, grilled trout is a light and flavorful meal that everyone can enjoy.
Recipe for Grilled Trout with Creamy Garlic and Dill Sauce
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- 2 whole trout, butterflied (gutted, spine and bones removed)
- 2 tbsp. (30 ml) neutral flavored oil
- Salt and fresh pepper to taste
- Fresh dill
- Sliced lemon
Creamy Garlic Dill Sauce:
- ½ cup (118 ml) plain greek yogurt
- 2 tsp. (10 ml) Dijon mustard
- 1 clove garlic minced
- 2 tbsp. (6 g) fresh dill, minced
- 2 tbsp. (30 ml) lemon juice
- 2 tbsp. (30 ml) melted butter
- Salt to taste
- For the best flavor, make the creamy dill sauce ahead to ensure the flavors meld for the best results. Whisk together all of the sauce ingredients in a bowl. Refrigerate until needed.
- Preheat your grill to high, 500°F+ (260°C), setting up for a two-zone fire. Light one or two side by side burners, leaving the others off.
- While the grill is preheating, open up the trout and season both sides of the inside to taste with salt and pepper. Lay down a layer of fresh dill, thinly sliced lemon, and a little more dill on top. Fold the fish closed. For ease of cooking whole, use butcher’s twine to tie the fish closed, then oil both sides with some neutral flavored oil.
- Cook the trout over direct heat for 5 minutes, or until they release easily from the hot cooking grids. Flip the fish and repeat until they release easily again. Check for an internal temperature of 145°F (63°C). If they are not quite there yet, move the fish over to the “off” side of the barbecue to finish cooking.
- Serve the trout with your favorite side dishes and the fresh cream sauce for a light and delicious grilled meal.
This recipe for Grilled Trout with Garlic and Dill Sauce is easy and fun. Trout is a meaty and forgiving fish to cook, much like salmon, and yields fantastic results every time. Adding the creamy sauce brings a richness to the meal that everyone will enjoy. The sauce can be thinned using milk or additional lemon juice to make a great salad dressing as well. It also pairs nicely with potatoes. What is your favorite fish to put on the barbecue? Share your best fishy recipes, stories and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrills.
Happy Grilling!
Get the freshest fish possible from your local fishmonger
Slice your lemon and mince the dill for the fish and sauce
Prep the sauce first so the flavors can get to know each other
Fill the cavity with salt, lemon and dill
Grill the fish over direct heat
Serve with grilled potatoes and a dollop of creamy garlic dill sauce
This meal will serve a crowd
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Get the freshest fish possible from your local fishmonger
Slice your lemon and mince the dill for the fish and sauce
Prep the sauce first so the flavors can get to know each other
Fill the cavity with salt, lemon and dill
Grill the fish over direct heat
Serve with grilled potatoes and a dollop of creamy garlic dill sauce
This meal will serve a crowd