Grilled Trout

Fish is the one thing that a lot people shy away from because they just don't have confidence cooking it. Hopefully this will help build your confidence in grilling fish.

The trout that I bought was halved, so I cut each half into filets. I normally pick a spicer rub or a sweeter rub. I decided to layer 2 rubs Lanes BBQ Q-Nami and Four 41 South Monk McGuire's rub. This combination works very well together. For fish I normally go a little easy on the rub. You don't want it too overpowering.

I chose my Weber Kettle and a cast iron skillet. I am going high heat on the Weber Kettle. You could even do this inside but its way more fun outside. I chose this skillet because the lip keeps in the liquid but is so minimal it makes it very easy to flip. You should use some oil on the pan. I normally use coconut oil and always pre heat your pan.

I recommend placing the skin side up to start. This way you only flip the fish when the color is perfect. This takes some practice and you have to stay by the grill. 

So after you have flipped the fish (rub side up), you want to let it go for a few more minutes. How can you tell when its done? Some people temp it, go by appearance or flake a small piece to check. I honestly have used all 3 at different times. It depends on how well you like your fish cooked.  

When the fish is almost done, I glazed it with some Smoked Honey. This gives it a great taste.