Grilled Trout with Coriander and Ginger

Grilled Trout with Coriander and Ginger
  • 4 servings
  • 0:10 Preparation
  • 0:15 Cooking
  • 0:25 Total Time


Add all
  • 4 x 6-8 oz
    (4 x 180-240 g)

    fresh rainbow trout, emptied

  • Salt and pepper to taste

  • adequate amount of vegetable oil

  • 1/3 cup
    (80 mL)

    fresh orange juice

  • 2

    garlic clove crushed

  • 2 Tbsp.
    (30 mL)

    fresh lemon juice

  • 2 Tbsp.
    (30 mL)

    fresh coriander, chopped

  • 1/2 tsp.
    (7 mL)

    orange zest

  • 5 1/2 tsp.
    (28 mL)

    lemon zest

  • 1 Tbsp.
    (15 mL)

    fresh ginger, chopped

  • 2 Tbsp.
    (30 mL)

    brown sugar


Preheat the barbecue to medium heat.

Open the trout and season.

Mix the remaining ingredients in a bowl. Set aside.

Cut out four rectangles of aluminium foil measuring 14 x 12 inches (35 x 30 cm) each.

Lightly brush with oil.

Place a trout on each sheet of foil and divide coriander mix equally: put half of stuffing inside fish and remaining over it.

Fold the foil to make 4 packets. Tightly seal the edges.

Cook covered in the barbecue for 12-14 minutes per inch (2.5 cm) of thickness.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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