25+ Fresh and Flavorful Summer Trout Recipes for Every Occasion

Summer is the perfect time to enjoy light, flavorful meals, and what better way to embrace the season than with fresh trout?

Whether you’re grilling by the beach, cooking up a family dinner, or simply looking for something healthy and delicious, trout is a versatile fish that can be prepared in countless ways.

With its delicate flavor and flaky texture, trout pairs beautifully with fresh herbs, zesty citrus, vibrant vegetables, and bold spices—making it an ideal choice for summer cooking.

In this blog post, we’ve curated a collection of over 25+ summer trout recipes to inspire your next meal.

From grilled trout fillets and tasty tacos to vibrant salads and indulgent dishes with creamy sauces, there’s a trout recipe for every occasion and palate.

Whether you’re a seasoned chef or just beginning to explore the world of cooking fish, these recipes are easy to follow and perfect for showcasing the fresh, seasonal flavors of summer.

25+ Fresh and Flavorful Summer Trout Recipes for Every Occasion

With these 25+ summer trout recipes, you now have plenty of ways to enjoy this versatile and flavorful fish throughout the season.

Whether you prefer grilling, baking, or even turning your trout into a vibrant salad or sandwich, these recipes will bring fresh, bright flavors to your summer meals.

Trout is not only delicious but also packed with health benefits, making it the perfect choice for those looking for a nutritious yet satisfying dish.

So, grab your fresh trout, gather your favorite ingredients, and get ready to create unforgettable meals that capture the essence of summer!

Grilled Lemon Herb Trout with Zucchini Ribbons

A light and refreshing dish perfect for outdoor grilling, this lemon herb trout pairs beautifully with thinly sliced zucchini ribbons.

The zesty citrus and aromatic herbs bring out the delicate flavor of the fish, making it a go-to for summer dinners on the patio. The accompanying zucchini adds texture and color, keeping things bright and healthy.

Ingredients:

• 2 whole trout, cleaned and butterflied
• 2 lemons (1 sliced, 1 juiced)
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh parsley
• Salt and pepper, to taste
• 2 medium zucchinis, sliced into ribbons with a vegetable peeler

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, garlic, thyme, and parsley.
2. Season the inside of each trout with salt and pepper, then drizzle some of the herb mixture inside.
3. Add a few lemon slices inside each fish.
4. Brush the outside of the trout with remaining herb mixture.
5. Preheat a grill to medium-high and oil the grates.
6. Grill trout for 4–5 minutes per side, until the flesh is opaque and easily flakes.
7. While the trout cooks, toss zucchini ribbons in a bit of olive oil and grill for 1–2 minutes per side until tender.
8. Serve trout on a bed of zucchini ribbons with additional lemon wedges.

This dish is a celebration of summer’s freshness—simple, flavorful, and satisfying.

It’s quick enough for a weeknight meal but elegant enough for entertaining.

Pan-Seared Trout with Peach and Corn Salsa

This vibrant summer recipe combines sweet seasonal peaches and corn with pan-seared trout for a dish that’s bursting with color and taste.

The fruity salsa adds a bright contrast to the rich, crispy-skinned trout, creating a delightful balance of flavors and textures.

Ingredients:

• 4 trout fillets, skin on
• Salt and pepper, to taste
• 2 tbsp olive oil
• 2 ripe peaches, diced
• 1 ear of corn, kernels removed
• 1/4 red onion, finely chopped
• 1 jalapeño, minced (optional)
• Juice of 1 lime
• 2 tbsp chopped fresh cilantro

Instructions:

1. In a bowl, combine peaches, corn, red onion, jalapeño, lime juice, and cilantro. Season with salt and set aside.
2. Pat trout fillets dry and season with salt and pepper.
3. Heat olive oil in a skillet over medium-high heat.
4. Place trout skin-side down and cook for 3–4 minutes, pressing lightly to crisp the skin.
5. Flip and cook another 2–3 minutes until the fish is opaque and flakes easily.
6. Remove from heat and top each fillet with a generous scoop of peach and corn salsa.

With its sweet-spicy salsa and crispy trout, this recipe is perfect for a backyard lunch or a light summer dinner.

It captures the season’s bounty in every bite.

Trout en Papillote with Summer Vegetables

Cooking trout “en papillote” (in parchment) is an easy and elegant way to lock in moisture and infuse the fish with the essence of summer vegetables.

This method requires minimal cleanup and delivers maximum flavor, making it a smart choice for busy summer evenings.

Ingredients:

• 2 trout fillets, skin removed
• 1 small yellow squash, thinly sliced
• 1 small red bell pepper, julienned
• 1/2 red onion, thinly sliced
• 1 handful cherry tomatoes, halved
• 2 tbsp olive oil
• 2 sprigs fresh dill
• 1 lemon, thinly sliced
• Salt and pepper, to taste
• Parchment paper sheets

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut two large pieces of parchment paper. Fold each in half, then open like a book.
3. On one half of each paper, layer squash, bell pepper, onion, and cherry tomatoes.
4. Place a trout fillet on top of the vegetables. Drizzle with olive oil, and season with salt and pepper.
5. Top each fillet with a sprig of dill and lemon slices.
6. Fold the parchment over and crimp edges tightly to seal into packets.
7. Place on a baking sheet and bake for 12–15 minutes.
8. Carefully open packets and serve directly or over couscous or rice.

This gentle cooking method enhances the trout’s natural flavor while letting the seasonal vegetables shine.

It’s a perfect no-fuss dinner for hot summer days when you want something light, aromatic, and nourishing.

Smoked Trout and Avocado Salad with Citrus Vinaigrette

This salad is a refreshing, no-cook option that’s perfect for hot summer days. Smoky trout adds depth and richness, while creamy avocado and crisp greens balance the flavors.

A bright citrus vinaigrette ties everything together with a zesty punch.

Ingredients:

• 1 cup flaked smoked trout (skin and bones removed)
• 1 avocado, sliced
• 4 cups mixed greens (arugula, baby spinach, or spring mix)
• 1/4 small red onion, thinly sliced
• 1/2 cucumber, thinly sliced
• 1 orange, segmented
• 2 tbsp toasted sunflower seeds (optional)

For the Citrus Vinaigrette:

• 3 tbsp olive oil
• Juice of 1 lemon
• Juice of 1/2 orange
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. In a small jar, combine vinaigrette ingredients and shake until emulsified.
2. In a large bowl, toss greens, red onion, cucumber, and orange segments with half the vinaigrette.
3. Gently fold in the flaked smoked trout and avocado slices.
4. Drizzle with remaining vinaigrette and sprinkle with sunflower seeds before serving.

This salad is the perfect blend of smoky, creamy, tangy, and fresh.

It’s ideal as a light lunch or a starter for a laid-back summer dinner party.

Blackened Trout Tacos with Cabbage Slaw and Lime Crema

These bold and flavorful trout tacos are a hit for summer cookouts or taco nights.

The blackened spice rub gives the trout a smoky kick, while the cool slaw and tangy lime crema create a balance of spice and freshness that screams summer.

Ingredients:

• 4 trout fillets, skin removed
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne (optional)
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• 2 tbsp olive oil
• 8 small corn tortillas

For the Slaw:

• 2 cups shredded red or green cabbage
• 1/4 cup chopped cilantro
• Juice of 1 lime
• Salt, to taste

For the Lime Crema:

• 1/2 cup sour cream or Greek yogurt
• Zest and juice of 1 lime
• Salt, to taste

Instructions:

1. Mix all blackening spices in a small bowl and coat trout fillets generously.
2. Heat olive oil in a skillet over medium-high heat and cook trout for 3–4 minutes per side until blackened and cooked through. Flake into large chunks.
3. Toss cabbage with lime juice, cilantro, and a pinch of salt.
4. In a small bowl, stir together crema ingredients.
5. Warm tortillas in a dry skillet or over a flame.
6. Assemble tacos with slaw, trout, and a drizzle of lime crema.

These tacos pack flavor, texture, and a fun street-food feel that’s perfect for any casual summer gathering.

They also make great use of trout in an unexpected way.

Baked Trout with Cherry Tomato and Basil Confit

Slow-roasting trout with cherry tomatoes and fresh basil in olive oil creates a dish that’s juicy, fragrant, and incredibly easy.

It’s a rustic yet elegant way to enjoy summer produce with minimal effort and maximum flavor.

Ingredients:

• 2 whole trout, cleaned and gutted
• 1 pint cherry tomatoes, halved
• 4 cloves garlic, smashed
• 1/2 cup olive oil
• 1/2 cup fresh basil leaves
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a baking dish, combine cherry tomatoes, garlic, olive oil, and a generous pinch of salt and pepper.
3. Stuff each trout with a few basil leaves and season inside and out.
4. Place the trout in the dish with the tomatoes and spoon some of the mixture over the top.
5. Bake uncovered for 20–25 minutes, until the trout is cooked through and flakes easily.
6. Spoon the tomato and oil mixture over the fish and serve with lemon wedges.

This dish is deeply flavorful and satisfying, yet light enough for a summer evening.

The slow-cooked tomatoes become jammy and sweet, enhancing the trout beautifully.

Trout and Corn Chowder

This creamy, comforting chowder is a wonderful way to enjoy trout in a heartwarming soup.

The sweetness of fresh summer corn and the delicate flavor of the trout make this a perfect dish for cooler evenings, but still light enough for summer.

Ingredients:

• 2 trout fillets, skin and bones removed, cut into chunks
• 2 cups fresh corn kernels (about 2 ears of corn)
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 medium potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream or coconut milk
• 2 tbsp butter
• 1 tsp fresh thyme, chopped
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add the onion, celery, and potatoes, and sauté for 5–6 minutes until softened.
2. Add the corn, broth, and thyme. Bring to a simmer, then cover and cook for 10–12 minutes until the potatoes are tender.
3. Add the trout chunks and cream, and simmer for an additional 5–7 minutes, until the fish is cooked through and the chowder has thickened slightly.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley and serve hot.

This chowder is creamy, rich, and hearty while remaining light enough for a summer meal.

The sweet corn pairs beautifully with the tender trout, making it a must-try dish for those cool summer nights.

Lemon Basil Trout with Roasted Asparagus

This simple and elegant recipe brings together the bright flavors of lemon and fresh basil with the delicate trout.

Roasting asparagus alongside the fish allows for minimal prep and maximum flavor, making it a quick and nutritious meal for any night of the week.

Ingredients:

• 4 trout fillets, skin on
• 2 tbsp olive oil
• 1 lemon, thinly sliced
• 1/4 cup fresh basil leaves, chopped
• 1 bunch asparagus, trimmed
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Lay the trout fillets on a baking sheet and drizzle with olive oil. Season with salt and pepper.
3. Arrange lemon slices on top of each fillet, and sprinkle chopped basil over them.
4. Place the asparagus on the same baking sheet, drizzling with a little olive oil, salt, and pepper.
5. Roast for 15–18 minutes, until the trout is cooked through and the asparagus is tender.
6. Serve the trout with the roasted asparagus, garnished with additional fresh basil.

This light, healthy dish is packed with flavor and ideal for a weeknight dinner or an outdoor gathering.

The roasted asparagus brings a perfect crunch to complement the tender fish.

Trout with Mango Salsa

The combination of sweet mango and zesty trout is a match made in summer heaven. This dish is perfect for a BBQ or a fresh summer meal when you’re craving something vibrant and flavorful.

The salsa can be made ahead of time to let the flavors meld together.

Ingredients:

• 4 trout fillets, skin removed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 ripe mango, peeled and diced
• 1/2 red bell pepper, finely chopped
• 1/4 small red onion, finely chopped
• 1 jalapeño, minced (optional)
• Juice of 1 lime
• 2 tbsp fresh cilantro, chopped

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season trout fillets with salt and pepper.
2. Cook trout for 3–4 minutes per side, until golden brown and cooked through.
3. While the trout is cooking, prepare the mango salsa by combining mango, red bell pepper, red onion, jalapeño, lime juice, and cilantro in a bowl. Mix well.
4. Once the trout is cooked, serve it topped with a generous spoonful of mango salsa.

The sweetness of the mango salsa provides a delightful contrast to the savory trout, creating a dish that is both fresh and satisfying.

It’s a perfect choice for a tropical twist on your summer meals.

Grilled Trout with Pineapple and Avocado Salsa

Grilled trout takes on a smoky flavor that pairs perfectly with the tropical sweetness of pineapple and the creamy richness of avocado.

This fresh salsa adds a bright, zesty touch, making it an ideal dish for warm summer evenings or a weekend barbecue.

Ingredients:

• 4 trout fillets, skin on
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 cup diced fresh pineapple
• 1 avocado, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tsp honey (optional)

Instructions:

1. Preheat the grill to medium-high heat and brush the trout fillets with olive oil. Season with salt and pepper.
2. Grill the trout for 4–5 minutes per side, or until the fish is opaque and flakes easily with a fork.
3. While the trout grills, combine pineapple, avocado, red onion, cilantro, lime juice, and honey in a bowl. Season with a pinch of salt and mix gently.
4. Once the trout is cooked, serve it topped with the pineapple and avocado salsa.

This dish is the perfect combination of smoky, sweet, and creamy, with a tropical flair that captures the essence of summer.

It’s a refreshing, vibrant meal that’s sure to impress.

Trout with Pesto and Roasted Cherry Tomatoes

The herby richness of pesto pairs beautifully with the delicate flavor of trout, while the roasted cherry tomatoes provide a burst of sweetness and acidity.

This dish is simple, yet bursting with flavor and perfect for a quick and delicious summer dinner.

Ingredients:

• 2 trout fillets, skin removed
• 1/4 cup pesto (store-bought or homemade)
• 1 pint cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the cherry tomatoes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 10–12 minutes, until the tomatoes are soft and beginning to caramelize.
3. While the tomatoes roast, preheat a skillet over medium-high heat and cook the trout fillets for 3–4 minutes per side, until golden and cooked through.
4. Spread a generous layer of pesto over each trout fillet before serving, then top with the roasted cherry tomatoes.
5. Garnish with fresh basil leaves and serve immediately.

This vibrant dish brings together the earthy flavors of pesto with the sweetness of roasted tomatoes, creating a comforting yet refreshing meal.

It’s ideal for a quick weekday dinner or a weekend gathering.

Trout and Cucumber Gazpacho

Gazpacho is a chilled soup that’s ideal for hot summer days, and adding trout to it makes for a fun, unexpected twist.

The trout adds protein, while the cucumber and tomatoes provide a cool, refreshing base, making this a perfect light lunch or appetizer.

Ingredients:

• 1/2 lb cooked trout, flaked into small pieces
• 2 large cucumbers, peeled and diced
• 2 cups ripe tomatoes, chopped
• 1/4 red onion, chopped
• 1 small bell pepper, diced
• 1 garlic clove, minced
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• Salt and pepper, to taste
• Fresh dill, for garnish

Instructions:

1. In a blender or food processor, combine cucumbers, tomatoes, red onion, bell pepper, garlic, olive oil, and vinegar. Blend until smooth, adding a little water if needed to achieve a soup-like consistency.
2. Season the gazpacho with salt and pepper, and chill in the refrigerator for at least 2 hours.
3. Once chilled, serve the gazpacho in bowls, topped with flaked trout and a sprinkle of fresh dill.

This gazpacho is refreshing and light, perfect for a summer day when you want something cool and satisfying.

The addition of trout takes it to the next level, adding protein without compromising the freshness.

Trout with Cucumber and Dill Yogurt Sauce

This dish is a refreshing, light option that pairs the delicate flavor of trout with the cool, tangy notes of a cucumber and dill yogurt sauce.

It’s a simple yet elegant meal that works well as a quick dinner or as part of a summer picnic spread.

Ingredients:

• 4 trout fillets, skin removed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/2 cucumber, grated
• 1/2 cup Greek yogurt
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 garlic clove, minced

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the trout fillets with salt and pepper and cook for 3–4 minutes per side, until golden and cooked through.
2. While the trout cooks, mix the grated cucumber, Greek yogurt, dill, lemon juice, and minced garlic in a bowl. Season with salt and pepper to taste.
3. Serve the cooked trout fillets with a generous spoonful of the cucumber and dill yogurt sauce on top.

This dish offers a balance of rich, tender trout and cool, creamy sauce, making it a great meal for summer gatherings or a light, solo dinner.

Trout with Mango-Avocado Salsa and Quinoa

A nutrient-packed dish with a tropical twist, this recipe features fresh trout served with a vibrant mango-avocado salsa and paired with quinoa for a wholesome, satisfying meal.

The sweetness of the mango and the creamy avocado are perfect contrasts to the savory trout.

Ingredients:

• 4 trout fillets, skin removed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 ripe mango, diced
• 1 avocado, diced
• 1/4 red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 1 lime, juiced
• 1 cup quinoa, cooked

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the trout fillets with salt and pepper and cook for 3–4 minutes per side, until the trout is cooked through.
2. In a small bowl, combine the diced mango, avocado, red onion, cilantro, and lime juice. Toss gently and season with salt and pepper to taste.
3. Serve the trout on a bed of quinoa, topped with the mango-avocado salsa.

This meal combines fresh, bold flavors with wholesome ingredients, making it an excellent choice for a healthy, satisfying summer dinner.

Trout with Roasted Garlic and Herb Butter

The rich flavors of roasted garlic and a blend of fresh herbs make this simple recipe an indulgent treat.

It’s perfect for those who want to enjoy the delicate flavor of trout while adding a little extra flair with aromatic butter.

Ingredients:

• 4 trout fillets, skin on
• 4 cloves garlic, smashed
• 1/4 cup unsalted butter, softened
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp lemon zest
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the trout fillets on a baking sheet, skin-side down. Season with salt and pepper.
3. In a small bowl, mash the garlic into the softened butter and stir in the parsley, thyme, and lemon zest.
4. Spread the garlic herb butter evenly over the top of each trout fillet.
5. Roast the trout for 12–15 minutes, until the fish is cooked through and flakes easily.
6. Serve immediately, garnished with additional fresh herbs if desired.

This rich and flavorful trout is a decadent yet simple option for a summer meal, combining the comfort of butter with the freshness of herbs and garlic.

Trout with Lemon and Garlic Herb Butter

A classic, easy-to-make trout dish, this recipe brings out the natural flavors of the fish with a rich, buttery garlic-herb sauce.

The addition of lemon adds brightness, making this a refreshing and satisfying summer dinner.

Ingredients:

• 4 trout fillets, skin on
• 3 tbsp butter, melted
• 3 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• Zest and juice of 1 lemon
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Lay the trout fillets on a baking sheet, skin-side down. Season with salt and pepper.
3. In a small bowl, combine the melted butter, garlic, parsley, thyme, lemon zest, and lemon juice.
4. Spoon the garlic herb butter over the trout fillets.
5. Roast in the oven for 12–15 minutes or until the trout is cooked through and flakes easily with a fork.
6. Serve the trout with a drizzle of the butter sauce and additional lemon wedges.

This simple yet flavorful recipe highlights the trout’s natural tenderness, and the garlic herb butter makes it irresistible.

It pairs wonderfully with a side of roasted vegetables or a light salad.

Spicy Grilled Trout with Avocado Salsa

This grilled trout recipe has a little kick, thanks to a spicy seasoning mix that pairs perfectly with a cool, creamy avocado salsa.

It’s an ideal dish for a backyard barbecue, offering a balance of heat and freshness.

Ingredients:

• 4 trout fillets, skin on
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp paprika
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp cayenne pepper (optional for extra heat)

For the Avocado Salsa:

• 1 ripe avocado, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, minced (optional)
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• Salt, to taste

Instructions:

1. Preheat the grill to medium-high heat and brush the trout fillets with olive oil. Season with salt, pepper, paprika, chili powder, cumin, and cayenne.
2. Grill the trout for 4–5 minutes per side, until the fish is opaque and flakes easily with a fork.
3. While the trout grills, prepare the avocado salsa by combining the diced avocado, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Mix gently.
4. Serve the grilled trout topped with the avocado salsa.

The smoky, spicy trout paired with the cool and creamy salsa creates a perfect balance of flavors.

This dish is refreshing, bold, and ideal for warm summer evenings.

Trout with Capers and Tomatoes in White Wine Sauce

This light, elegant dish is packed with flavor, thanks to the richness of white wine, briny capers, and the sweetness of fresh tomatoes.

The trout takes on a delicate flavor from the sauce, making it a wonderful dish for a summer dinner party.

Ingredients:

• 4 trout fillets, skin removed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup white wine (such as Sauvignon Blanc)
• 1/2 cup cherry tomatoes, halved
• 2 tbsp capers, drained
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the trout fillets with salt and pepper.
2. Cook the trout fillets for 3–4 minutes per side, until the fish is golden and flakes easily. Remove from the skillet and set aside.
3. In the same skillet, add the white wine, cherry tomatoes, and capers. Bring to a simmer and cook for 3–4 minutes, until the sauce has reduced slightly.
4. Return the trout fillets to the skillet and cook for an additional 1–2 minutes, spooning the sauce over the fish.
5. Remove from heat and finish with fresh parsley and a squeeze of lemon juice.

This dish is full of bright, zesty flavors, making it perfect for a summer meal.

Serve it over a bed of rice or alongside crusty bread to soak up the delicious sauce.

Lemon-Herb Trout with Grilled Veggies

This light and flavorful dish features trout seasoned with fresh lemon and herbs, then grilled alongside colorful summer vegetables.

It’s a simple yet satisfying way to enjoy the season’s best produce in one complete meal.

Ingredients:

• 4 trout fillets, skin on
• 1 lemon, sliced
• 2 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper, to taste
• 2 zucchinis, sliced into rounds
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced

Instructions:

1. Preheat the grill to medium-high heat.
2. Drizzle the trout fillets with olive oil and season with salt, pepper, parsley, and thyme. Lay lemon slices on top of each fillet.
3. Toss the sliced vegetables with a little olive oil, salt, and pepper.
4. Grill the trout for 4–5 minutes per side, or until the fish flakes easily with a fork. At the same time, grill the vegetables for 6–8 minutes, turning occasionally, until tender and slightly charred.
5. Serve the grilled trout alongside the grilled veggies, garnished with extra fresh herbs if desired.

This is a healthy and vibrant dish that’s perfect for enjoying the outdoors.

The trout is light and fragrant, while the grilled veggies add sweetness and smokiness, making it a well-rounded summer meal.

Trout with Herbed Couscous and Lemon Butter Sauce

The subtle flavor of trout pairs beautifully with the fluffy texture of couscous, making for a simple yet elegant summer dinner.

The lemon butter sauce ties it all together, adding richness and brightness to the dish.

Ingredients:

• 4 trout fillets, skin removed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup couscous
• 1 1/2 cups vegetable broth
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh basil, chopped
• 1/4 cup butter
• Juice of 1 lemon
• 1 garlic clove, minced

Instructions:

1. In a medium saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork. Stir in parsley and basil.
2. While the couscous is cooking, heat olive oil in a skillet over medium-high heat. Season the trout fillets with salt and pepper, then cook for 3–4 minutes per side, until the fish is golden and flakes easily.
3. In a small pan, melt the butter over medium heat. Add garlic and sauté for 1 minute until fragrant. Stir in lemon juice and season with salt and pepper.
4. Serve the trout over the herbed couscous and drizzle with the lemon butter sauce.

This dish is light yet satisfying, with the couscous providing a great base to complement the trout.

The lemon butter sauce adds richness and enhances the trout’s delicate flavor.

Trout with Tomato and Basil Salad

This refreshing salad is perfect for a warm summer evening.

The trout is lightly pan-seared, and served alongside a fresh, juicy tomato and basil salad, creating a balance of light and satisfying flavors.

Ingredients:

• 4 trout fillets, skin removed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the trout fillets with salt and pepper and cook for 3–4 minutes per side, until golden and cooked through.
2. While the trout cooks, combine the cherry tomatoes, cucumber, red onion, and basil in a bowl.
3. Drizzle the salad with balsamic vinegar and olive oil, then toss gently to combine.
4. Serve the trout fillets topped with the tomato and basil salad.

This dish is a perfect combination of juicy, fresh vegetables with the tender trout.

The simplicity of the salad pairs well with the richness of the fish, making it a light and vibrant summer meal.

Trout with Lemon-Basil Pesto

This zesty and aromatic dish features trout cooked to perfection and topped with a vibrant homemade lemon-basil pesto.

It’s a fresh, flavorful dish that combines the delicate fish with the bright, herby notes of basil and citrus.

Ingredients:

• 4 trout fillets, skin on
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 cup fresh basil leaves
• 2 tbsp pine nuts (or walnuts)
• 1 garlic clove
• 1/4 cup Parmesan cheese, grated
• Zest and juice of 1 lemon
• 1/4 cup olive oil (for pesto)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the trout fillets on a baking sheet and drizzle with olive oil. Season with salt and pepper.
2. Bake the trout for 12–15 minutes, until the fish is cooked through and flakes easily.
3. While the trout bakes, make the pesto: in a food processor, combine basil, pine nuts, garlic, Parmesan cheese, lemon zest, and lemon juice. Pulse until finely chopped, then slowly add olive oil while processing until smooth.
4. Once the trout is done, remove from the oven and top with a generous spoonful of lemon-basil pesto.

The zesty pesto adds a fresh, herbal flavor to the delicate trout, making this dish perfect for a light summer dinner or to serve at a gathering.

Trout Tacos with Cabbage Slaw

These fish tacos are a fun and fresh way to enjoy trout.

The crunchy cabbage slaw complements the tender, flaky fish, and the creamy dressing adds the perfect touch to bring it all together. This is a great choice for a casual summer meal.

Ingredients:

• 4 trout fillets, skin removed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp chili powder
• 1 tsp cumin
• 1/4 tsp smoked paprika
• 1 cup shredded cabbage
• 1/4 cup carrots, julienned
• 1/4 cup fresh cilantro, chopped
• 2 tbsp sour cream
• 1 tbsp lime juice
• 8 small soft corn tortillas

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the trout fillets with salt, pepper, chili powder, cumin, and smoked paprika.
2. Cook the trout for 3–4 minutes per side, until the fish is golden and cooked through. Remove from the skillet and flake into large pieces.
3. In a separate bowl, toss together the cabbage, carrots, cilantro, sour cream, and lime juice. Season with salt and pepper.
4. Warm the tortillas in a dry skillet or microwave, then assemble the tacos by filling each tortilla with trout and topping with the cabbage slaw.

These trout tacos are the perfect balance of flavors and textures, with crispy cabbage slaw and a smoky, spicy trout filling.

They’re light yet filling, and a great dish for a laid-back summer evening.

Trout with Herb and Mustard Vinaigrette

This recipe features trout paired with a tangy mustard vinaigrette and fresh herbs, creating a vibrant and flavorful dish.

The mustard dressing brings a little zing to the trout, while the herbs add an aromatic touch.

Ingredients:

• 4 trout fillets, skin on
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 1/4 cup olive oil (for vinaigrette)
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh chives, chopped

Instructions:

1. Preheat the oven to 375°F (190°C). Drizzle olive oil over the trout fillets and season with salt and pepper.
2. Bake the trout for 12–15 minutes, until the fish is cooked through and flakes easily.
3. In a small bowl, whisk together Dijon mustard, red wine vinegar, and olive oil. Stir in the fresh parsley, dill, and chives. Season with salt and pepper to taste.
4. Once the trout is cooked, drizzle the mustard vinaigrette over the top before serving.

This dish is both tangy and fresh, with the mustard vinaigrette enhancing the delicate flavor of the trout.

The herbs bring an added burst of freshness, making it a perfect meal for warm summer evenings.