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Joshua's Stuffed Trout With Herbs Vegetables and Potato

Stuffed Trout With Herbs and Sauteed Spinach

Trout with Herbs and Sauteed Spinach World Cuisine Today

My son Joshua is a lover of all things aqua marine. Especially fish. Mainly as pets, but as he got older, his wisdom grew and he was willing to try the various cuisines involving fish from sushi to whole grilled fish. One day at the grocery store, my young man asked me what type of fish a trout was. Taken aback that as a Midwestern raised child he had never tried it, and viewing the sale on rainbow trout that day, I decided to get a few, and have a mother son trout feast that night.

At first, I was at a loss as to how I wished to prepare the fish for him, as it has a very delicate fillet and can be prepared many different ways. My son also loves vegetables especially sauteed spinach, asparagus and steamed potatoes. To my happiness, these were often paired with grilled trout, which was considered an excellent method for when you wish your trout to come out extra juicy and fall off the fork tender. The skin of the trout is edible, good for your heart and delicious. Enjoy!

Joshua's Special Stuffed Grilled Trout


2 whole trout scaled

Three lemons

Four cloves garlic minced

1/2 stick unsalted butter

1/8 cup extra virgin olive oil

One cup flat leaf parsley minced

One cup slivered blanched almonds

Two tablespoons fresh minced basil

Two tablespoons fresh oregano leaves

Two tablespoons fresh dill minced

One tablespoon sweet paprika

Two teaspoons ground cardamom

One teaspoon freshly ground pepper

One teaspoon Kosher salt


1) In a small saucepan gently melt the butter. Spoon a small bit of the butter into a small saucepan and brown the almonds for two to three minutes careful not to burn. Wash and pat dry your trout.

2) Spread a bit of the butter oil mixture over the outsides of the fish. Sprinkle with half of the salt, pepper, cardamom and paprika.

3) Open the fish and place the other half of the butter mixture inside each fish with the garlic, spice mixture and 2/3 of the herbs. Very thinly slice one of the lemons and place inside. Also place half the almonds inside each trout. Encase each trout completely in foil. Before sealing squeeze the juice of one lemon over each, and sprinkle with remaining almonds and herbs.

4) Prepare your grill on medium high heat. Create a hotter and cooler section of your grill. Grill on the hotter section on one side for roughly 5 minutes. Flip and move to the slightly cooler portion of the grill for an additional five minutes and remove to a plate.

Serve one trout per adult, and wedge the last lemon as an additional garnish. Excellent with grilled or steamed baby potatoes, steamed or grilled asparagus or sauteed spinach.

Recipe Developed By:

World Cuisine Today Magazine