Adapted from:



  1. Place all marinade ingredients into a gallon size zip lock bag and seal. Squeeze gently to combine ingredients, then add the trout. Seal and refrigerate for 1 to 3 hours to allow flavours to penetrate the fish.
  2. Preheat grill to medium high heat. For each piece of trout, take a piece of heavy duty aluminum foil and fold into a “dish” with sides. Place a piece of fish into each dish, skin side down. Add a little of the marinade on top and place the entire dish on the grill.
  3. Grill for 15-18 minutes with the lid closed. Flip the fish onto the grill to sear the top, about 1-2 minutes. Carefully lift off the grill and serve (note: you can also carefully scrape off the skin if you prefer not to eat it – it should lift off fairly easily).