roasted stuffed rainbow trout with brown butter


  • 4 Tablespoon butter

  • As Needed lemon, juiced

  • 1 Whole Rainbow Trout, cleaned

  • 1 Tablespoon salt

  • 1 Teaspoon Chipotle Pepper

  • 2 Whole Orange slices

  • 3 Whole bay leaves

  • 4 Sprig thyme sprigs

  • 1 Clove garlic, chopped




When ready to cook, set the temperature to 400 degrees F (260°C) and preheat, lid closed, for 10-15 minutes.


Place butter in a small sauce pan over medium high heat. After the butter melts completely (watch close as this will happen quickly) it will begin to foam and the milk solids will begin to brown. After all foam subsides and butter looks golden brown remove from heat and squeeze in a bit of lemon juice to stop the browning process. Set aside.


Lay out a piece of foil 3” (8cm) longer on each end than the fish. Drizzle the exterior and cavity of the fish with the brown butter and season with salt and chipotle powder. Stuff the cavity with remaining ingredients and fold foil into a packet.


Place the packet directly on the grill grate and cook about 15 minutes or until the internal temperature has reached 145 degrees F (60°C). Enjoy!