After a successful little fishing trip down in the Gulf I ended up with a pile of speckled trout filets. I grilled them on my Weber gas grill a couple of different ways and both turned out pretty tasty.

The next time I grill these I am going to do a hybrid approach between the two methods and that is what I will put in the recipe card.

Table of Contents

Grilled Speckled Trout

Speckled trout filets are seasoned and then grilled with butter and lemons.

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Prep Time 5

Cook Time 15

Total Time 20

Course Main Course

Cuisine American

Calories 250 kcal

Ingredients

2 pounds Speckled Trout Filets
3 lemons
3 tbsp butter
2 tbsp Seafood Magic Seasoning Blend Substitute Old Bay or other seafood seasoning blend.

Instructions

Rinse the trout and pat dry with paper towels.
Season the trout liberally with the seafood seasoning
Slice two of the lemons into thin rounds.
Juice the third lemon and mix the lemon juice with the melted butter.
Place a large sheet of aluminum foil on the grill.
Arrange the lemon rounds all across the surface of the foil.
Place the trout on top of the bed of lemons.
Grill on high heat for 15 minutes and baste with butter and lemon juice every five minutes.
The trout is done when it reaches an internal temperature of 145F and flakes easily.

Notes

This is a great way to grill speckled trout or any other type of trout. I have found this works much better than trying to cook the fish directly on the grill grate and cleanup is pretty easy.

Keyword Grilled Speckled Trout

I started by coating the specs liberally with Paul Prudhomme’s Seafood Magic seasoning. There isn’t anything remarkable about this blend, it was available and I like it.

If you want to make your own rub then here is a nice blend:

Speckled Trout Seasoning

1 tbls seasoned salt (Morton’s or Lawry’s)
1 tbls smoked paprika
2 tsp sugar
2 tsp black pepper
1 tsp granulated onion

How I Grilled Spec Trout on my Weber

For “Batch A” I sliced a couple of lemons into thin rounds and used them to line the bottom of a disposable aluminum foil pan.

I placed the seasoned trout on top of the lemons, added a few pats of butter and sealed the pan with a piece of aluminum foil.

For “Batch B” I tore off a large sheet of heavy duty aluminum foil and gave one side a quick spray with some Pam.

I had pre-heated my Weber Genesis on High for fifteen minutes. I placed the foil covered pan on the left side of the grill and the aluminum sheet on the right side of the grill (oiled side up). I placed the rest of the seasoned trout directly on the oiled aluminum and shut the lid.

After 10 minutes I opened the lid and basted the fish on the foil sheet with a 50:50 mix of melted butter and lemon juice. I closed the lid and let the fish cook thee minutes longer.

After 13 minutes of grilling I took both batches off the grill. The fish was flaking easily and was a little past the ideal temperature of 145F.

The fish that was on the foil did not cleanly release. I had to gently work a spatula under them and give them a little encouragement. No big deal.

The fish in the foil pan was a little difficult to get out; the filets wanted to fall apart. No big deal; just work slow and pay attention.

Here the two batches are side by side. The fish from the pan is on the right; the fish from the foil sheet is on the left.

There were some differences in the final product between the two methods. The fish from the pan had a more intense lemon and butter flavor; not surprising since it was cooked on a bed of steaming lemons. The fish that was grilled on the foil sheet had a more intense “grilled” appearance.

In my opinion, “Batch A” tasted better and “Batch B” looked better. There is no right and wrong here; whatever floats your boat.

You can serve these straight up with some standard side dishes or use them as a starting point for some amazing fish tacos.