Marinated Whole Trout with Olives and Chili

  • Active Time 25m
  • Total Time 4h 25m

Serves 8


  • 8 small trout, cleaned
  • For Marinade:
  • 1/2 cup olive oil
  • 3/4 cup coconut milk
  • 1/4 cup lime juice
  • 2 hot red chilies, chopped
  • 3 ounces stuffed olives
  • 1 onion, chopped
  • 2-3 tablespoons chopped mint leaves
  • 2 limes, sliced


FOR MARINADE: Combine the oil, coconut milk, lime juice, chilies, olives, onion and mint in a shallow dish; add the lime slices and trout. Refrigerate for at least 4 hours.

FOR TROUT: Prepare a fire in a grill. When ready to cook, wrap each fish in foil with about 2 tablespoons of marinade and a slice of lime in each parcel. Grill the fish for about 8 minutes on each side, or until the fish is cooked through. To serve, arrange the fish on a serving platter and pour on hot marinade.

Recipe reprinted by permission of All rights reserved.

RecID 5760

nutrition information per serving

120 calories; 8g total fat; 31mg cholesterol; 74mg sodium; 1g carbohydrates; 0g fiber; 11g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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