Honeyed Trout

It is spring and time to think about fishing!  Trout season starts April 1st in most of New York State and the peepers are in full chorus at night, telling us the bullhead fishing is on.  Here’s a tasty recipe for trout either cooked on the grill or in the oven.

Honey-glazed Trout Fillets


1-1/2 lb. boneless trout fillets (skin on or off is fine, but de-bone as much as possible)
1/4 cup honey
2 Tbsp. melted butter
2 Tbsp. fresh lemon juice (about 1/2 a lemon)
1/2 tsp of your favorite spicy chili blend (Cayenne or Cajun or Bangkok blend or just Lawry’s if your not    feeling spicy)
Salt and pepper to taste
Handful of chopped parsley or cilantro (optional)


  1. Preheat an outdoor grill for medium heat, and lightly oil the grate.
  2. Arrange the trout fillets on large piece of aluminum foil or in a fish grilling basket. Whisk together the butter, lemon juice, chili pepper mix, salt & pepper; brush the mixture onto the fillets.
  3. Cook on the preheated grill until the fish flakes easily with a fork, about 10 minutes, carefully turning fish about half way through cooking time. Brush the fillets with the honey; cook another 2 minutes, until nicely glazed.
  4. Sprinkle with chopped fresh parsley or cilantro and serve with a wedge of lemon.
  5. Makes about 4 servings.

or you can cook it in the oven-

  1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  2. Place trout, skin-side down (if skin on), onto the prepared baking sheet. Mix melted butter, lemon juice, chili mix, salt & pepper, and honey in a bowl.  Cover trout with honey mixture, pressing honey and seasonings into trout using a fork.
  3. Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes.
  4. Sprinkle with chopped fresh parsley or cilantro and serve with a wedge of lemon.

Honeyed trout Label

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