Grilled Trout

We know that there are those of you out there who are not big fans of freshwater fish. You just haven’t tasted trout from a Western mountain stream yet. If your whole exposure to freshwater fish has been bigmouth bass and specs, you’re in for a treat. Fresh trout is one of the mildest, tastiest, most succulent foods to come out of the water. Try one of our Clear Spring filets on the grill and you will change your tune. You may still feel okay about turning down the occasional offer of bluegill or carp, but you’re never going to turn down the chance to eat fresh trout again!


2 Clear Springs Rainbow Trout Butterfly Fillets, thawed

2 teaspoons extra virgin olive oil, divided

2 teaspoons Spanish or smoked paprika

2 teaspoons salt

1 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried thyme

For the chard:

1 bunch Swiss chard, washed, stemmed and dried

2 teaspoons olive oil

Salt and pepper

Splash of red wine vinegar

For the rice:

1 cup whole grain rice, steamed

1 tablespoon fresh parsley, chopped

1 tablespoon fresh lemon thyme, chopped

1 lemon or lime, cut into wedges

Coat Clear Springs Trout fillet with the olive oil. Mix paprika, salt, pepper, oregano and thyme together and spread evenly on both sides of trout.

Heat grill on medium-high heat. When heated, coat the grates with a small amount of oil or non-stick spray. Place trout onto grill, skin side up. Cook until grill marks have formed (about 4 minutes). Turn over and cook for an additional 2 minutes. Cut chard leaves into quarters and lightly coat with 2 teaspoons extra-virgin olive oil, and place on heated grill. Cook until wilted and outer edges of leaves begin to char, approximately 2-3 minutes. Remove from grill and season with salt and pepper.

Fold leaves over and place on the center of plate. Add chopped parsley and thyme to the prepared, steamed rice. Mix together and plate Ω cup rice next to the chard.

Lay the Clear Springs trout fillet partially over the rice and chard. Serve with a lemon or lime wedge and drizzle with a little extra virgin olive oil.

Lighthouse Seafood is a family business,
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.

101 N. Country Club Rd.
Lake Mary, FL 32746

8780 E CR 466
The Villages, FL 32162