Whole trout grilled until the skin crisps, served with toasted almonds and brown butter. The classic trout amandine, reimagined on the fire.
smokeandsoil.com/recipes/whole-grilled-trout-with-almonds
by L Field
Prep
10 min
Cook
18 min
Total
28 min
Serves
2
Level
Hard
Method
BBQ
Target Temps
Prep the Fish
Pat the trout completely dry with paper towel. This is crucial for achieving crisp skin. Score the skin 3-4 times on each side, cutting down to the bone. Season the cavity with a generous pinch of salt, pepper, and one sprig of thyme per fish. Drizzle the outside of the fish with olive oil and season lightly.
The simplest way to cook trout is almost always the best. A clean grill, good fish, high heat — it doesn’t need much else. The butter and dill at the end are the finish, not the point. This recipe leans into the natural flavours of the trout, enhanced subtly by toasted almonds for texture and a gentle nuttiness that complements the delicate flesh.
Cooking whole trout over direct heat on the BBQ requires attention and respect for the fish’s structure. Using a grill basket and a two-zone setup makes it manageable, allowing you to sear the skin to crispness while controlling the cooking through indirect heat. An instant-read thermometer is essential here, ensuring you hit the perfect internal temperature without guesswork.
This dish reflects the Smoke & Soil ethos — straightforward, clean, and seasonal. It’s about using the BBQ as a practical tool, bringing out the best in quality ingredients without overcomplication. The result is a balanced, satisfying plate that feels as much at home on a weekday evening as it does at the weekend.
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Create free accountHealth Notes
Oily fish like trout and mackerel are rich in omega-3 fatty acids, which support heart health and reduce inflammation. They're also a lean, complete protein source. Squid is exceptionally low in fat and calories for a filling ingredient.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
340
kcal
28g
protein
6g
carbs
22g
fat
Values are estimates and vary with portion size and preparation.
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Fire Management
Prepare the Weber Master-Touch for a two-zone fire. Light the Weber briquettes and allow them to ash over completely, which typically takes 20 minutes. Distribute the coals to create a high-heat zone (target 230°C+) and a medium-low heat zone (target 150°C). Clean and oil the cooking grate.
The Cook
Place the trout in the fish basket and secure it. Place the fish basket over the high-heat zone. Grill for precisely 4 minutes. Flip the basket and grill for a further 4 minutes. The skin should be deeply coloured and crisp. Immediately move the fish to the medium-low zone and close the lid. Cook for an additional 2-3 minutes per side.
Check Temperature and Finish
The fish is cooked when the internal temperature, measured in the thickest part of the flesh near the head, reaches 63°C. Use an instant-read thermometer to verify. Remove the fish basket from the grill.
Almond Butter
While the fish is finishing on the medium-low zone, melt the butter in a small saucepan on a side burner or a cool part of the grill grate. Add the flaked almonds and cook, stirring constantly, until they are golden brown and fragrant. This process takes approximately 2 minutes. Season the butter with a pinch of salt.
Serve
Remove the fish from the basket. Drizzle generously with the hot almond butter, ensuring the almonds are distributed over the skin. Serve immediately with a wedge of fresh lemon.
Serve
Remove the fish from the basket. Drizzle generously with the hot almond butter, ensuring the almonds are distributed over the skin. Serve immediately with a wedge of fresh lemon.
Health Notes
Oily fish like trout and mackerel are rich in omega-3 fatty acids, which support heart health and reduce inflammation. They're also a lean, complete protein source. Squid is exceptionally low in fat and calories for a filling ingredient.
Per serving (estimate)
340
kcal
28g
protein
6g
carbs
22g
fat
An instant-read thermometer is the single most reliable tool for achieving precise cooking results over fire. At Smoke & Soil, we champion clean, whole-food cooking that honours seasonal ingredients and respects the natural flavours of your produce. This thermometer fits perfectly into that ethos by taking the guesswork out of doneness, allowing you to cook meats, fish, and even vegetables to perfection every time. It is indispensable for ensuring food safety, particularly with poultry, where undercooking can pose health risks. It also speeds up weeknight cooking by giving you immediate temperature feedback, so you never have to second guess whether your food is ready. Using an instant-read thermometer correctly is as important as owning one. Insert the probe into the thickest part of the meat, avoiding bones which conduct heat differently and give false readings. Take multiple readings to confirm consistency, especially with larger cuts. This tool is not just for meat; it can help you nail the perfect temperature for everything from bread to custards, supporting a wide range of fire-cooking techniques. It is a straightforward way to elevate your BBQ game without fuss or guesswork. The instant-read thermometer embodies the no-nonsense, practical approach Smoke & Soil stands for. It is a tool that rewards attention to detail and encourages respect for the ingredients and the cooking process. Investing in a good quality, fast-reading model will pay dividends in flavour, texture, and safety. It also complements other techniques like carryover cooking and indirect heat methods, making it a versatile addition to your BBQ toolkit.
Temperature Targets
Written by
L Field
