Grilled Rainbow Trout with Chimichurri Sauce

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Grilled Rainbow Trout with Chimichurri Sauce

  • Author: The Purepac Kitchen!


Fire up the barbeque for our Purepac Original Recipe!


Units Scale
  • 2 Rainbow trout filet or whole
  • 3/4 cup Olive oil
  • 1/2 cup Red wine vinegar
  • 34 Garlic (chopped)
  • 1/2 Red Onion (diced)
  • 1 Pencil hot pepper (diced)
  • 1 bunch Mixed herbs (oregano, thyme, parsley, ciltrantro
  • Salt and pepper


  • Pat filets dry
  • Score the skin of your Rainbow Trout filets and season both sides with salt and pepper
  • Preheat the grill to searing temperature, around 400 degrees fahrenheit
  • Oil the grill and put filets on, flesh side down
  • Cook 6-8 minutes, flipping halfway through

Chimichurri Sauce

  • Combine red wine vinegar, garlic, red onion, pencil hot pepper and 1tsp salt in a medium bowl
  • Let sit for 10 minutes.
  • Stir in herbs.
  • Using a fork, mix in oil and season with salt and paper.
  • Heat before serving.


Serve with mashed potatoes, asparagus and a generous amount of chimichurri sauce on the plate and over the top of the fish!