Whole Trout on the braai is an underrated gem. It cooks quickly, absorbs smoky flavour beautifully, and makes for an impressive yet easy meal. Whether you're using a grill, foil, or a braai pan, here's how to nail it every time.
What You'll Need
- MT Pantry Whole Trout (800g - 1.2kg)
- Butter (5 tablespoons)
- Garlic (5 cloves, minced)
- Fresh mixed herbs (dill, parsley, coriander, basil) - 45g
- Whole Lemon, sliced
- Salt and black pepper
- Olive oil
Method 1: Foil Parcel (Easiest)
Spread half the butter, garlic, lemon slices, fresh herbs, salt, and pepper on a large piece of foil. Lay the whole trout on top on the ingredients on the large piece of foil. Top the trout with the rest of the butter, garlic, lemon slices, and fresh herbs. Season with salt and pepper. Fold the foil into a sealed parcel. Place on the grill over medium coals for 30 - 40 minutes. The fish is done when a milky liquid begins to run out the fish.
Method 2: Directly on the Grid
Butterfly the whole trout. Brush the skin and grid with olive oil. Place down on the grill over medium-hot coals. Top the trout with butter, garlic, lemon slices, and fresh herbs. Season with salt and pepper. Do not flip — cook for 8 – 12 minutes with the lid closed. The skin will crisp up and the flesh will cook through from the heat below. Carefully slide a steel spatula under the flesh to serve. Skin may be left on the grid.
Serving Suggestions
- Squeeze fresh lemon over the fillet just before serving
- Serve with roasted baby potatoes or a fresh cucumber salad
- A dollop of cream cheese or tzatziki on the side works beautifully
Tips for Success
- Don't overcook. Trout goes from perfect to dry very quickly. Watch it closely.
- Medium coals only. High heat will burn the skin before the flesh cooks through.
- Fresh is best. Our trout is delivered fresh so you get the best flavour on the braai.
Get your fresh trout delivered to your door. Shop the MT Pantry Trout Fillet today.