Now that the trout season is underway throughout the whole state,  I will share my absolute favorite herb grilled baste. It was originally intended for grilled salmon fillets, but I have used it with trout and dense fleshed ocean fish with equal success.  

You will want to leave the skin on the fillets for this delicious treat.  Squeeze lemon juice onto the meat side of the raw fish.  Refrigerate the fillets to keep them cold.  Prepare this mixture for each pound of fish you plan to grill.
Grilled Salmon shown, but Trout are equally delicious!

In a microwave safe bowl combine:
1 stick of butter, melted
1 tsp parsley flakes
1 tsp lemon pepper
1 tsp lemon juice
1/4 tsp basil leaves
1/4 tsp paprika
1/4 tsp thyme
1/4 tsp celery salt
1/4 tsp garlic salt
1/4 tsp onion powder

Make this mixture and leave out at room temperature to blend flavors.  I would recommend at least 6 hours prior to grilling your fish. I have even prepared it the day before and left out overnight.

Prior to grilling the fish, reheat the butter mixture.  Baste it heavily on the flesh side of the cold fish.  The baste will get quite thick.  The cold fish will cause the butter mixture to set up instantly.  When thoroughly basted, put the fish back in the refrigerator. 

On a gas grill, spray the grates with an olive oil or non-stick spray intended for grilling.  Set the temperature to medium and let heat for 10 minutes.

During the grilling process I keep a small squirt bottle, set on stream, handy to take care of flare ups from the butter.  I know water and grease are not the best combination, but after several squires the water will cool the area down and take care of the flare ups.

For fish ~ 1/4" to 1/2" thick
Put the fish flesh side down on the grill for 2 minutes (time it). Then turn the fillet over so the skin side is down.  Keep basting the flesh side with the butter mixture, as needed.  Grill for an additional 5-6 minutes or until the fish flesh flakes.  The skin will turn black, this will not affect the meat.  You can remove the flesh prior to serving or leave it attached.
 
For fish ~ 3/4"-2" thick
Put the fish flesh side down on the grill for 3 minutes (time it). Then turn the fillet over so the skin side is down.  Keep basting the flesh side with the butter mixture, as needed.  Grill for an additional 8-14 minutes or until the fish flesh flakes.  The skin will turn black, this will not affect the meat.  You can remove the flesh prior to serving or leave it attached.


Garnish with lemon wedges.

This herb grilled salmon/trout pairs well with a salad, asparagus, rice, and fettuccine alfredo!

"It's wild and it's good!" -Todd Koenig

RecordingtheOutdoors.com - Todd Koenig