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+ servings
Wood Fire Herb Trout
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

Cooked trout over fire full of herb and lemon. Bright and full of flavor!

Course: Main Course
Cuisine: American
Servings: 4 people
Author: Derek Wolf
  • 3 Fresh Rainbow Trout gutted
  • 2 Large Lemons thinly sliced
  • 1 tbsp Minced Garlic per fish
  • Handful of Fresh Parsley
  • Olive Oil
  • Salt & Pepper
  1. Light the Cowboy Hardwood Lump Charcoal in a charcoal chimney or mound inside your grill and let burn for 10-15 minutes. (Optional) Add 3-4 pieces of apple wood to the top of the charcoal for added flavor!
  2. Make sure to grease grill grate thoroughly in order to prevent fish from sticking!
  3. De-thaw Rainbow Trout until at room temperature. Rub olive oil all over skin and inside of trout to prevent from sticking to grill. Stuff minced garlic, salt & pepper inside fish. Make sure to spread evenly throughout fish. Place lemon slices and parsley inside fish.

  4. Once charcoal is hot (around 325-350F), place trout on grill to cook. Fish will cook 7-8 minutes per side or until skin lifts easily from grill grate. Make sure to only flip once in order to keep skin intact.
  5. Pull fish off fire & enjoy!
Recipe Notes

Gear: Cowboy Charcoal