Grilling trout on a gas grill offers a fast, flavorful, and healthy way to prepare this delicate fish. The high, consistent heat of a gas grill is well-suited for cooking trout quickly, which helps to preserve its moisture and tender texture. This method delivers a smoky char that complements the trout’s mild, nutty flavor profile. The entire process, from preparation to plating, can be completed in under 20 minutes, making it an excellent choice for a weeknight meal.
Preparing the Trout for the Grill
Proper preparation is the first step in ensuring the trout does not stick to the grates and develops a desirable crispy skin. The most important action is to thoroughly pat the fish dry using paper towels to remove all surface moisture from the skin. Excess water on the skin converts to steam when it hits the hot grill, which prevents the skin from searing and causes it to adhere to the metal grates.
Once the trout is dry, apply a light, even coating of a high-heat cooking oil, such as avocado or grapeseed oil, directly to the skin. This layer of oil acts as a protective barrier against the intense heat and provides the necessary fat for the skin to crisp up. Seasoning should be simple, typically just coarse salt and freshly ground black pepper on both the skin and the flesh.
If you are grilling a whole, cleaned trout, you can enhance the flavor by stuffing the cavity with aromatics. Placing thin slices of lemon, sprigs of fresh dill, or thyme inside the cavity infuses the flesh with flavor as it cooks. For thicker whole fish, making a few shallow diagonal scores across the skin can help the heat penetrate more evenly.
Setting Up Your Gas Grill
Achieving a non-stick surface and the correct temperature is necessary for successfully grilling trout. Begin by cleaning the grates thoroughly with a wire brush while the grill is still cold to remove any residual debris from previous cooks. Heating the grill with old food particles on the grates will cause the fish to stick immediately.
Preheat the gas grill to a medium-high to high temperature, aiming for a grate temperature between 400°F and 450°F. This high heat is necessary to quickly sear the skin and prevent the delicate proteins in the fish from bonding with the metal. Once the grill is hot, use tongs to rub the grates with a folded paper towel dipped in high-heat oil to create a final non-stick layer.
For most trout fillets or smaller whole fish, direct heat is the preferred cooking method. If you are using a multi-burner grill, establish a two-zone setup by turning one burner off or to low, which provides a safety zone in case of flare-ups. The goal is to maintain a steady, high temperature over the direct heat zone where the trout will be placed.
The Step-by-Step Grilling Process
Place the trout on the preheated, oiled grates with the skin side down first. The skin acts as a natural shield, protecting the tender flesh from the direct heat and preventing it from drying out. Close the lid immediately to trap the heat and allow the fish to cook undisturbed for the first four to six minutes.
Do not move or flip the fish during this initial phase, as the skin needs time to develop a crust and naturally release from the grates. The trout is ready to flip when the skin has crisped and the flesh has turned opaque about halfway up the side of the fillet. Use a wide, thin-bladed fish spatula to gently slide under the fish, ensuring you lift it cleanly from the grate.
Flip the trout only once and continue cooking for an additional two to four minutes, depending on the thickness of the fish. The trout is finished when the flesh is opaque throughout and flakes easily when tested with a fork at its thickest point. The internal temperature should register 145°F; remove the trout immediately and let it rest for a minute or two before serving.