Whole trout grilled and finished with hazelnut brown butter, lemon, and parsley. The hazelnuts add a nutty richness that pairs perfectly with freshwater fish.
smokeandsoil.com/recipes/whole-grilled-trout-with-hazelnuts
by L Field
Prep
10 min
Cook
18 min
Total
28 min
Serves
2
Level
Hard
Method
BBQ
Target Temps
Ingredients
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 or sauce at the end is the finish, not the point. This recipe leans into that philosophy, letting the natural flavour of the trout take centre stage, enhanced subtly by fresh herbs and a touch of citrus.
Grilling the trout whole over direct heat ensures the skin crisps up nicely while the flesh remains tender and moist. The addition of toasted hazelnuts brings a gentle crunch and earthy note that complements the fish without overpowering it. Using ingredients like parsley, thyme, and lemon keeps the profile fresh and balanced, making this a straightforward yet refined dish that fits perfectly into everyday BBQ cooking.
This approach is about respecting the ingredients and the fire as tools, not distractions. With careful temperature control and proper resting, the trout comes off the grill clean and confident, a clear example of how simple, seasonal produce and precise technique combine to deliver something quietly excellent.
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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)
460
kcal
36g
protein
8g
carbs
28g
fat
Values are estimates and vary with portion size and preparation.
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Prepare the Trout
Pat the trout dry with kitchen paper. Use a sharp knife to score the skin 3-4 times on each side, cutting down to the bone. This prevents the fish from curling and assists with even cooking. Season the cavity generously with salt and pepper. Stuff the cavity with the lemon slices, parsley, and thyme sprigs. Brush the exterior of the fish lightly with olive oil.
Prepare the Grill
Light the Weber briquettes and allow them to ash over completely, which typically takes 20-25 minutes. Spread the briquettes evenly to create a direct, medium-high heat zone across the entire cooking grate. Aim for a grate temperature of approximately 200°C. Clean the grill grates thoroughly with a wire brush and oil them to prevent sticking.
Grill the Fish
Place the prepared trout into the fish grilling basket. Place the basket directly over the hot coals. Grill for 5-6 minutes per side. Use the basket to turn the fish once. The skin should be crisp and deeply coloured.
Check Temperature and Finish
After 10-12 minutes total cooking time, insert an instant-read thermometer into the thickest part of the fish, avoiding the bone. The target internal temperature is 63°C. Once the temperature is reached, remove the fish from the grill.
Prepare the Hazelnut Butter
While the fish rests, combine the softened butter, toasted hazelnuts, a squeeze of fresh lemon juice, and a pinch of salt and pepper in a small bowl. Mix until well combined.
Serve
Remove the trout from the basket and place on a serving plate. Spoon the hazelnut butter mixture over the hot fish, allowing it to melt into the scored skin and flesh. Serve immediately with seasonal greens.
Serve
Remove the trout from the basket and place on a serving plate. Spoon the hazelnut butter mixture over the hot fish, allowing it to melt into the scored skin and flesh. Serve immediately with seasonal greens.
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)
460
kcal
36g
protein
8g
carbs
28g
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
