Uncle Ben's Grilled Stuffed Trout

A whole trout stuffed with a savory cornbread dressing loaded with sauteed mushrooms, celery, onion, chopped olives, and sour cream, then grilled in a fish basket with lemon slices pressed against the skin.

The stuffing is what makes this stand out from a plain grilled trout. Crumbled cornbread soaks up the sour cream and melted butter, binding everything into a moist filling that steams inside the fish as it cooks. The bacon fat used to saute the vegetables adds a smoky richness that echoes the grill flavor.

A fish basket is essential here. Stuffed trout is heavy and fragile, and trying to flip it directly on the grate means the fish breaks apart and the stuffing falls into the flames. The basket holds everything together and makes flipping easy.

The 10-minutes-per-inch rule (including the stuffing thickness) is a reliable way to judge doneness. Measure the thickest part of the stuffed fish and time it from there.

Chef Tips

• Oil the fish basket well before loading the trout. Skin sticks to metal, and a stuck fish tears when you open the basket.
• Close the cavity securely with toothpicks or kitchen twine. The stuffing expands slightly as it heats and can push the fish open.
• Lemon slices on both sides protect the skin from direct flame and infuse citrus flavor as they char.

Variations

• Rice stuffing: Replace the cornbread with cooked wild rice for a nuttier, lighter filling.
• Herb butter finish: Skip the sour cream in the stuffing and brush the cooked fish with herb butter instead.
• Campfire method: Wrap the stuffed trout in heavy foil instead of using a basket for a streamside cooking option.