Grilled Red Trout Fillet with Chili Sauce and Eggplants

A good marinade is key for a perfectly grilled piece of meat or fish. This combination uses some of the basic marinade ingredients such as olive oil and lemon juice along with high-quality white wine, herbs, and spices. Trout fillet is relatively tender so make sure you don’t keep the fish completely submerged in the marinade – you simply need to drizzle the fish with some of the mixture and let it sit for a while (not too long because the fish can become a bit flaky). Basically, you just need a pinch of extra flavor before grilling the fillets.

The final (and our personal favorite) touch is this homemade chili sauce that goes perfectly with both the fillets and the grilled eggplant. Make sure to use a good barbecue sauce for the recipe. The rest of the process is extremely easy – combine and cook for a couple of minutes or until the sauce has thickened to desired consistency.

You Will Need:

2 (1lb) red trout fillets

2 medium eggplants

For the marinade:

¼ cup extra virgin olive oil

¼ cup white wine

¼ cup freshly squeezed lemon juice

2 tsp dried rosemary

1 ½ tsp dried thyme

2 tsp garlic powder

Sea salt and freshly ground black pepper

Few fresh thyme or oregano leaves

For the chili sauce:

¼ cup high-quality bottled barbecue sauce

1 tbsp soy sauce

3 tbsp oyster sauce

2 tsp smoked paprika

1 tsp onion powder

2 tsp dried celery

1 diced chili pepper

Sea salt


In a medium bowl, combine together olive oil, lemon juice, white wine, rosemary, thyme, and garlic powder. Add some salt and pepper to taste and a couple of fresh thyme or oregano leaves. Mix all well.

Rinse fillets under cold running water and pat dry with a kitchen towel. Place on a large platter and drizzle with the prepared marinade. Set aside for 20-30 minutes.

Meanwhile, slice eggplant into 1/8 –inch thick slices and generously sprinkle with salt. Let it sit for 10-15 minutes. Rinse thoroughly under cold running water and set aside.

Start the fire in your Breeo Smoke Less fire pit. You’ll need a strong open flame for this recipe so make sure to plenty dry wood. Let the fire burn for 15-20 minutes and then add some more hardwood logs.

Grease the grill grate with oil and position about 4-5 inches above the flame.

Add fillets and eggplant. Cook for 2-3 minutes on each side or until cooked through. Remove from heat and set aside.

Now, prepare the chili sauce. Combine the ingredients for the sauce in a medium frying pan and place on the grill (with the grill grate lowered until right above the fire). Cook for 5-6 minutes, stirring constantly. Remove from the heat and serve with grilled fish. Enjoy!

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