Name: Riverbank Citrus-Herb Trout with Grilled Summer Vegetables
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 whole trout (about 8 oz each), cleaned and boned; 1 large lemon, thinly sliced; 1 large orange, thinly sliced; 1/2 cup fresh dill, divided; 1/2 cup fresh parsley, divided; 2 tbsp olive oil, plus extra for brushing; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1 lb zucchini, sliced lengthwise; 1 red bell pepper, cut into large strips; 1 yellow squash, sliced lengthwise; 1 red onion, cut into thick rings; 2 cups cherry tomatoes, halved; 1 tbsp capers, drained; Zest of 1 lemon; Crusty bread, for serving (optional)

Riverbank Citrus-Herb Trout with Grilled Summer Vegetables

CookwithNewsletter

This Riverbank Citrus-Herb Trout with Grilled Summer Vegetables captures the relaxed spirit of a California summer day spent drifting down a sun-dappled river. Whole trout, infused with fresh citrus and garden herbs, is quickly grilled to develop a crisp, smoky skin reminiscent of campfire cooking by the water’s edge. Accompanied by charred zucchini, sweet peppers, and juicy cherry tomatoes—all tossed with capers and fresh herbs—this meal bursts with bright, sunshiny flavors and vibrant color. Enjoy it outdoors, barefoot, with laughter echoing and the taste of summer on your plate.

Ingredients

Instructions

Preheat your grill to medium-high heat (or preheat a grill pan until very hot if indoors).
Pat the trout dry with paper towels. Season inside and out with half the salt and pepper.
Stuff each trout cavity with lemon and orange slices, a few sprigs of dill and parsley. Drizzle 1 tbsp olive oil over the fish and rub to coat.
Brush zucchini, bell pepper, yellow squash, and red onion with olive oil and season with remaining salt and pepper.
Place vegetables on the grill. Cook, turning occasionally, until tender and charred in spots, 6–8 minutes. Remove and set aside.
Place trout on the grill (or in batches if needed). Grill for 3–4 minutes per side, until the skin is crisp and the flesh flakes easily with a fork. Transfer to a platter and tent loosely with foil.
While fish rests, toss grilled veggies with cherry tomatoes, capers, lemon zest, and half the remaining herbs.
Arrange trout on a platter with herb-grilled veggies. Sprinkle with the rest of the herbs. Serve with crusty bread if desired.