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Grilled Trout Amandine
Grilled Trout Amandine


Grilled Trout Amandine! I went fishing last week and came home with some nice fish. My first thought was to fire up the grill. Stuff them with lemon and herbs then give them a “Kiss of Smoke” because they are a real treat.

Grilled trout are so tender the meat just flakes apart and the bones just lift out in one piece.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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They are “How To” BBQ Picture Books

Backyard BBQ
A Wood Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 10 minutes
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Fruitwood blend BBQ Pellets

Ingredients: Grilled Trout Amandine

  • 2 Trout, (cleaned)
  • 4 sprigs each of Thyme, Dill & Parsley (for each fish)
  • Lemon slices
  • Butter, (we added some of our “Smoked Minced Garlic”)
  • Buttermilk to cover fish

Amandine Sauce:

  • ½ cup butter, melted
  • 2 cups crushed or sliced almonds
  • 2 Tablespoons Amaretto, (or almond extract)
  • 4 Tablespoons fresh lemon juice
  • 2 Tablespoons smoked minced garlic

Backyard BBQ
A Wood Pellet Grill Recipe

Cooking Directions: Grilled Trout Amandine 

Cut slices into the fish end to end on both sides. Down to the bone about 1 inch apart, you’ll feel it. 

In a freezer type bag cover trout with buttermilk for at least 30 minutes. We did ours overnight.

Remove from the freezer bag and season with salt and pepper inside and out. We laid these out on a Bull Rack, not only are they great shelving on the grill, but we also use them a lot around the kitchen.

Add the stuffing, herbs, lemons, and more herbs so that they are touching the meat on both sides. It’s that easy.

Preheat the grill to 300* (150c) and light your wedgie for that “Kiss of Smoke

We used Green Mountain’s “Grill Mats” with a spriz of cooking spray because the fish are so delicate.

Sauté almonds in butter until lightly browned. Then add remaining ingredients and simmer over medium low heat till it caramelizes. Keep warm until you are ready to plate.

Place the trout directly onto the grill mats for 5 minutes. Brush with butter and gently flip the fish over. Brush this side with butter also. Give it 5 more minutes and it should be ready to plate.

Gently plate and give it a good topping of your caramelized Amandine sauce. 

U.S.D.A. safe for fish is 125* (52c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Backyard BBQ
A Wood Pellet Grill Recipe

Grilled Trout Amandine
Cut Slices into the Fish End to End


Grilled Trout Amandine
Marinate in Buttermilk


Grilled Trout Amandine
Love Our Bull Racks

Backyard BBQ
A Wood Pellet Grill Recipe

Grilled Trout Amandine
Salt & Pepper


Grilled Trout Amandine
The Stuffing


Grilled Trout Amandine
Top with More Herbs

Backyard BBQ
A Wood Pellet Grill Recipe

Grilled Trout Amandine
Ready for the Grill


Grilled Trout Amandine
Amandine Sauce


Grilled Trout Amandine
Time to Flip

Backyard BBQ
A Wood Pellet Grill Recipe

Grilled Trout Amandine
Let’s Eat!!!


About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood, and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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Our Thanks To:

Country Bob’s All Purpose Sauce
Maverick Industries, Inc. 800-526-0954
[email protected] 
Green Mountain Grills LLC  800 603 3398
Email: [email protected]
Grill Grates
Smoke Daddy Pellet Pro Patriot
(847) 336-1329

Bull Rack System EarthWorks Supply
Butcher BBQ
Don Godke’s Downdraft
Official Mowers of the Backyard Life

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