Barbecued Stuffed Lake Trout Recipe

Name: Barbecued Stuffed Lake Trout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons extra virgin olive oil; 1 medium Spanish onion, minced; 1 egg; 3 tablespoons fresh parsley, chopped; 1 tablespoon anchovy paste; 1 teaspoon fresh rosemary, minced; 2 teaspoons fresh thyme; 1 1/2 cups fresh white breadcrumbs; 4 fresh trout, scaled and inner parts removed (3/4 lb. each); salt and pepper

Servings: persons

1
Soak toothpicks in water for one hour.
2
Heat 3 tablespoons of oil in skillet over medium heat. Add onions and saute until soft. Transfer to large bowl and cool.
3
Add egg and 2 tablespoons parsley, anchovy paste, rosemary and thyme. Mix in breadcrumbs until well combined. Season the stuffing with pepper to taste.
4
Using a sharp knife, make 1/2 inch diagonal cuts through the skin on each side of fish.
5
Season the cavities of each fish with salt and pepper. Spoon the stuffing in to the cavity of each fish being careful not to pack too tightly. Using soaked toothpicks, close cavity.
6
Preheat grill to 375u00b0F.
7
Brush grill liberally with oil. Brush the trout all over with 1 tablespoons oil. Season the skin with salt. Place the whole trout on the grill and cook for 5-7 minutes per side.
8
Using metal spatula, transfer fish to platter. Remove toothpicks, and sprinkle with parsley.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 tablespoons extra virgin olive oil, 1 medium Spanish onion, minced, 1 egg, 3 tablespoons fresh parsley, chopped, and more.

Yes, Barbecued Stuffed Lake Trout falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barbecued Stuffed Lake Trout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions