Grilled trout with fennel, orange and basil

  • Preparation 15 min
  • Cooking 20 min
  • Servings 3 to 4
  • Freezing I do not suggest



  • 2 small whole trout, scaled and emptied
  • Olive oil
  • 1/2 small fennel bulb, finely sliced
  • 1 small orange, cut into half slices
  • About 2 cups of fresh basil leaves
  • “Salmon and Trout” Seasoning by Chef’s Club
  • Salt and pepper from the mill



  • Place the trouts on a work surface, oil the inside lightly and rub to coat well. Season with salt and pepper.
  • Fill the cavity with fennel, orange slices and basil leaves. Season generously with the “Salmon and Trout” spices.
  • Tie the trout tightly with string and stuff the fish as much as possible with the remaining ingredients.
  • Sprinkle the skin of the trout with a thin stream of olive oil and season with the “Salmon and Trout” spices. Place the trout in the cooking basket and close.
  • Preheat the BBQ at maximum power and reduce to medium power.
  • Place the fish on the grates and cook for 8 to 10 minutes per side, or until the meat flakes easily with a fork. Remove the strings and serve immediately!