Updated 10.07.25
Rainbow trout is especially well suited to cooking for two because it feels naturally scaled for a smaller meal. It does not need much dressing up to shine, which is part of its charm. A few fresh ingredients, a hot grill, and careful timing are often all it takes to turn it into a dish that feels light, fresh, and beautifully balanced. Served straight from the grill, it has a clean, uncomplicated appeal that lets the fish stay at the center of the plate.
What makes grilled rainbow trout so appealing is the contrast in textures and the gentle richness of the fish itself. The outside takes on a bit of smokiness from the grill, while the inside stays moist and tender.
For a recipe for two, it is a wonderful choice when you want something a little refined without making dinner feel overly complicated. It is relaxed, flavorful, and exactly the kind of meal that turns a quiet dinner into something memorable.
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Key Ingredients In This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Rainbow trout – butterflied, boneless without spine and ribs.
- Spices – salt, pepper, cumin, coriander, turmeric, chili pepper.
How to Make Grilled Rainbow Trout
Step 1 – Rainbow trout is a very thin fillet, so grilling them on the barbecue takes just minutes and no need to turn them.
I always leave the skin on and place the fillets on a tray lined with aluminum foil. To avoid sticking to the foil, I spray it with cooking spray. Trout is a fatty fish so you can omit oil here.
Step 2 – Pat the fish dry and apply salt & pepper. Mix the spices and rub the fish with it. I usually make a little bit of spice mix ahead of time as I use it on other fish as well. See the notes in the recipe for the quantities of the spices. Cook the fish on a moderately high heat (approx. 350 degrees F) skin down and cook for about 5 minutes.
Ways to Serve Grill Rainbow Trout
Grilled rainbow trout can be served with almost any side dish, and add one of the sauces below.
Other Grilled Fish Recipes to Try
- Grilled Salmon with Wine in Foil
- Grilled Catfish with Orange Pepper Salsa
- Grilled Salmon with Pineapple Sauce
Grilled Rainbow Trout for Two
Pin Recipe FacebookIngredients
- 1 pound rainbow trout, butterflied, boneless and without spine and ribs
- salt & pepper
- cumin (NOTE 1)
- chili pepper
- coriander
- turmeric
Instructions
- Pat the fish dry and season with salt and pepper. (NOTE 2)
- Mix the spices and rub the fish with it.
- Line a barbecue tray with aluminum foil and spray this with cooking spray.
- Transfer the fish onto the tray, skin down and cook for a few minutes.
- Serve the fish with lemon or lime and your favorite sauce.
Notes
- I use this spice mix on other fishes as well. So I make a little bit ahead of time and mix of 1 tablespoon cumin, 1 tablespoon coriander, 1 teaspoon turmeric, and 1 teaspoon chili powder.
- I usually rub the fish with salt and pepper first and then apply the spice mix. Reason for that is that the level of salt is very personal, some people like more salt than others.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What are the measurements of the spices you list to use?
Hello Diane; Thank you so much for the question. A spice mix is a little bit of a tricky recipe. I often make a little bit ahead of time as I use the same spice mix on other fishes as well. So I make a mix of 1 tablespoon cumin, 1 tablespoon coriander, 1 teaspoon turmeric, and 1 teaspoon chili powder. I usually rub the fish with salt and pepper first and then apply a mix of the other spices.
I will add this to the recipe on the blog as an update.
Thank you and enjoy.
Marinka