Cracker Barrel lemon pepper grilled trout is butter-brushed trout fillets grilled with lemon slices for 10 to 12 minutes, then drizzled with a browned butter and lemon pepper sauce, ready in 35 minutes. That makes this Cracker Barrel lemon pepper grilled trout recipe a lighter main that works for a weeknight dinner or an outdoor cookout.
Browning the butter for the sauce without burning it is the step that makes or breaks the whole plate. Keep the heat low and watch the colour shift from yellow to golden, because the window between browned and burnt is about 30 seconds. Once it smells like toasted nuts, pull it off and stir in the pepper and lemon juice immediately.
Most grilled fish recipes season the fillet directly, but this one keeps the seasoning in the sauce and lays lemon slices on the fish while it cooks. The lemon slices steam into the flesh on the grill and get discarded before serving, then fresh slices go on for presentation. The fish itself only gets butter, so the sauce does all the flavour work.
Cracker Barrel Lemon Pepper Grilled Trout
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings20
minutes15
minutes405
kcalTrout fillets brushed with melted butter and grilled in a wire basket with lemon slices on top, then finished with a three-ingredient sauce of browned butter, black pepper and fresh lemon juice. Two components, six ingredients total.
Ingredients
- For the trout:
Six 4-ounce trout fillets
3 tablespoons butter, melted
2 medium lemons, thinly sliced into rings
Cooking spray
- For the lemon pepper sauce:
3 tablespoons butter
1/4 teaspoon freshly ground black pepper, to taste
2 tablespoons freshly squeezed lemon juice
Directions
- Prep the fillets:Brush both sides of each trout fillet with the melted butter. Coat a wire grilling basket with cooking spray and lay the fillets inside. Arrange several lemon slices on top of each fillet.
- Grill the trout:Grill over medium-hot coals for 10 to 12 minutes, turning often, until the fish flakes easily when tested with a fork.
- Make the sauce:While the fish grills, melt the butter in a small saucepan over low heat until it turns golden brown. Be careful not to burn it. Stir in the pepper and lemon juice and keep warm.
- Serve:Remove the fillets from the basket and discard the grilled lemon slices. Arrange the trout on a platter, drizzle with the lemon pepper sauce, and garnish with fresh lemon slices.
FAQs
What kind of trout does Cracker Barrel use?
The menu lists it as Lemon Pepper Grilled Rainbow Trout. Rainbow trout is the most widely available variety at supermarkets and fishmongers, so it is the easiest match. Any freshwater trout fillet works, including steelhead, which is just a sea-run rainbow trout with slightly richer flesh.
Can you cook this on a regular grill grate instead of a wire basket?
Yes, but oil the grate well and make sure it is very hot before the fish goes on. Trout skin sticks badly to cold or lightly oiled metal, and the fillets are thin enough that they tear when you try to flip them. A wire basket holds the fish together during turning, which is why the recipe calls for one.
Can you make this indoors without a grill?
A cast iron skillet over medium-high heat gives you the closest result. Sear the fillets skin side down for 3 to 4 minutes, then flip for another 2 minutes. You lose the smoke flavour but the browned butter sauce carries the dish regardless. A grill pan with ridges splits the difference.
How do you know when trout is done?
The flesh turns from translucent to opaque and flakes apart easily when you press a fork into the thickest part. Trout fillets at 4 ounces are thin enough that this happens fast, usually within 10 to 12 minutes on the grill. Overcooking dries them out quickly, so check early and often.
How do you store leftover grilled trout?
Refrigerate in a sealed container for up to 2 days. Grilled fish reheats poorly in the microwave because it dries out and turns rubbery, so eat leftovers cold on a salad or warm them gently in a covered skillet with a splash of water. The sauce can be rewarmed separately and poured over just before serving.
