Grilled Whole Trout Stuffed with Lemon and Dill

Steps

1. Step 1

   Mash the softened butter with the chopped dill, parsley, lemon zest, lemon juice and a pinch of salt in a small bowl until evenly mixed. Set aside at room temperature (or refrigerate if your kitchen is warm).

   5 min

   • 6 tbsp unsalted butter
   • 2 tbsp fresh dill
   • 1 tbsp fresh parsley
   • 1 tsp lemon zest
   • 2 tsp lemon juice
   • salt
2. Step 2

   Heat the grill to medium-high, about 425°F, and scrub the grates clean. Oil the inside of a hinged fish basket well so the skin won't stick.

   10 min · 425°F

3. Step 3

   Pat the trout completely dry inside and out. Rub each fish all over with olive oil, then season the outside and the cavity with the salt and pepper.

   5 min

   • 4 whole trout (about 3/4 lb each), cleaned and scaled
   • 2 tbsp olive oil
   • 2 tsp kosher salt
   • 1/2 tsp black pepper
4. Step 4

   Pack each cavity with 3 or 4 lemon slices, a few sprigs of dill and a quarter of the sliced garlic. Don't overstuff — the fish should still close. Toss the zucchini planks with 1 tbsp olive oil, salt and pepper.

   5 min

   • 2 lemons
   • 3/4 bunch fresh dill
   • 4 cloves garlic
   • 3 medium zucchini
   • 1 tbsp olive oil
   • salt and pepper
5. Step 5

   Lay the trout in the oiled fish basket (two at a time if they don't all fit) and clamp it shut. Grill 5 to 7 minutes per side, turning once, until the skin is crisp and browned and the flesh at the thickest part flakes easily off the bone. Move to a platter.

   14 min

6. Step 6

   While the fish rests, grill the zucchini planks directly on the grates, 2 to 3 minutes per side, until marked and just tender.

   6 min

7. Step 7

   Put a spoonful of the herb butter on each hot trout and the rest over the zucchini so it melts. Scatter the remaining dill over the top and serve right away.

   2 min

   • 1/4 bunch fresh dill

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026