Thai Spiced Trout

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Total Time
2hrs 12mins
2 hrs
12 mins

Adapted this a recipe from Rob Rainford that I obtained via Food Network Canada.

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  1. In a non-reactive bowl combine oil and lemon zest. Add Thai curry paste, soy sauce, mango chutney and chopped green onion. Place the trout fillets on a tray and pour marinade overtop. Cover and place in the refrigerator for at least 2 hours.
  2. Remove trout from refrigerator, transfer fish to a clean tray and discard of the marinade.
  3. Preheat the barbecue to medium high heat. Oil the grill and place the trout on the grill for approximately 3 minutes per side. Remove and plate on platter.