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• 4-8oz/225g fresh deboned trout fillets
• 1/4 cup each olive oil
• white wine
• lemon juice
• 1 clove garlic, minced
• 10 sprigs fresh dill, chopped
• salt and pepper to taste
• 1 whole lemon


Mix the oil, wine, lemon juice, and garlic, then drizzle it over the fish. Marinate for 30 minutes. While that sits, preheat the barbecue to medium. After 30 minutes, remove the fillets from the marinade, but save it. Place the fillets on a sheet of foil and cook, flesh side down, for four minutes. Flip the fish, arrange the dill and lemon slices on top, and pour the marinade on top. Grill the fillets until they flake easily with a fork and enjoy!