Now Reading
Spiced Grilled Trout

Spiced Grilled Trout

PARTNER POST: Dive into the 120 days of summer with Santa Rita wines that pair perfectly with the foods of the season, straight off the grill.
There are few things more impressive than whole grilled seafood. Let’s cheers to summer with a chilled Chilean wine and grilled trout.

Spiced Grilled Trout

Summer is such a fun time, filled with days spent out at the pool or at the beach, camping, and of course spending time with friends. I was challenged by Santa Rita Wines and Badia Spices to come up with a summer-approved grilling recipe that used the classic Badia Complete Seasoning Mix and paired perfectly with the Santa Rita wines. I’d like to think I succeeded! This trout is flavorful, pairs well with the light and fresh Sauvignon Blanc, and is ridiculously simple to make. Let’s get to work! {#120daysofsummer}

grilled_trout03 2

I will confess that this was my first time making whole grilled trout {or whole fish of any kind, really}, and I was so impressed with how easy it was to put everything together, and of course how flavorful it was! I love seafood of any kind, and I thought the charred, slightly smoky flavor from the grill gave this fish the perfect beach bonfire vibe. I kept the ingredients super simple so the fish could shine, and just used Badia’s spice blend, garlic, sliced lemon, fresh parsley, and fresh garlic, as well as a little drizzle of olive oil.

I tried cooking the fish both straight on the grill, as well as in foil packets, and I have do say I preferred the whole grilled trout that was cooked alone! The foil packets did keep the fish a little more moist {and allow you to add more stuffing if desired} but I didn’t think they were as flavorful. The foil packet, however, is a great compromise if you want to cook a whole trout and don’t have a grill at your disposal. You can just as easily make this in the oven!


For more grilling inspiration with Santa Rita, check out this grilled Chilean chicken and pebre sauce.

See Also
Swordfish Skewers with Red Pepper Pesto


Valentina Celant
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main
Servings 4 servings


  • 4 whole trouts cleaned and gutted {your fish market should be able to clean them for you!}
  • 1 lemon
  • 2-3 cloves of garlic
  • 1 handful fresh parsley
  • 1-2 tbsp Badia Complete Seasoning Mix
  • 1-2 tbsp olive oil
  • 1 tsp garlic powder
  • salt and pepper as needed


  • First, fire up your gas grill to medium-high heat {450F}.
  • Next, slice the lemon, and cut the slices into quarters. Peel and thickly slice the garlic.
  • Grab your trout, drizzle the inside cavity lightly with olive oil, then season with the Badia mix, garlic powder, salt, and pepper.
  • Add in the pieces of garlic and lemon that you prepared, as well as a bit of fresh parsley {don't use too much or it can get bitter!}
  • Cook the trouts on the preheated grill for about 10 minutes, then flip, and let them cook 10 minutes longer. If you're not sure if the fish is cooked through, use a fork to poke the inside where the fish fillet is visible. It should be completely white and opaque, and flake easily.
  • Serve immediately with a salad and Santa Rita sauvignon blanc. Enjoy!


*NOTE: trout does have spines, so be sure to remove them before eating*


Scroll To Top