Grilled Speckled Trout with Roasted Garlic Chimichurri

If you’re craving a healthy grilled fish recipe that’s simple to make yet bursting with flavor, try this Grilled Speckled Trout with Roasted Garlic Chimichurri. The charred fish pairs perfectly with a zesty, herb-packed chimichurri sauce—a beloved Latin American condiment. We’ll grill the fish to develop a crispy exterior, finish it in the oven, and serve it over fresh arugula for a light, satisfying meal.

What is Speckled Trout?

Speckled trout (or spotted sea trout) is a mild white fish found along the Gulf of Mexico and Atlantic Coast. Unlike its freshwater cousin, this fish offers a firmer texture and subtle, buttery sweetness that makes it perfect for grilling. It’s lean, protein-rich, and loaded with healthy omega-3 fatty acids—ideal for a nutritious seafood dinner.

Why You’ll Love This Grilled Speckled Trout Recipe

• Healthy & Light – Packed with omega-3s, antioxidants, and fresh ingredients for a nutrient-rich meal
• Easy to Make – Simple steps make this one of the best weeknight grilled fish recipes
• Bold, Vibrant Flavors – Roasted garlic chimichurri adds rich, tangy, spicy notes that complement the tender fish
• Keto & Low-Carb Friendly – Naturally low in carbs, perfect for keto dieters or anyone wanting a protein-packed dinner

The Perfect Sauce for Grilled Fish: Chimichurri with a Twist

Chimichurri, Argentina’s beloved condiment, traditionally accompanies grilled meats but works magic with seafood too. This vibrant sauce combines fresh parsley, oregano, garlic, extra virgin olive oil, and vinegar for a bright, herbaceous kick that perfectly balances grilled fish.

My twist on classic chimichurri swaps raw garlic for roasted, creating a more complex flavor profile. When roasted, garlic becomes sweet and mellow as its natural sugars caramelize. This simple change adds remarkable depth to the sauce and pairs beautifully with the grilled speckled trout.

This method works beautifully whether you’re planning to serve your trout with bright chimichurri sauce, fresh lemon and herbs, or just a simple butter sauce. The fish comes out perfectly cooked every time – flaky and moist with a lightly crispy top.

Try this technique for your next summer cookout, weeknight dinner, or meal prep plan, and let me know how it turns out!

Grilled Speckled Trout with Roasted Garlic Chimichurri

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: Fusion, Latin, MediterraneanDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

35

minutes

Total time

45

minutes

This Grilled Speckled Trout with Roasted Garlic Chimichurri is a bold, herbaceous dish that highlights the delicate, flaky texture of the fish. Starting on the grill for a smoky char and finishing in the oven for even cooking, it’s a perfect balance of crisp skin, tender flesh, and vibrant flavors.

Ingredients

• For the Speckled Trout

• 2 fillets of speckled trout, skin-on

• 1 tablespoon avocado oil

• 1/2 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon garlic powder

• 1 tablespoon lemon juice, freshly squeezed

• For the Roasted Garlic Chimichurri

• 1 head of garlic

• 1 cup fresh parlsey

• 1/2 cup fresh cilantro

• 2 tablespoons fresh oregano

• 1/2 cup extra virgin olive oil

• 2 tablespoons red wine vinegar

• 1/2 teaspoon red pepper flakes

• 1/2 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1 tablespoon lemon juice, freshly squeezed

• 1 tablespoon pumpkin seeds, toasted

• For the Salad

• 2 cups arugula

• 4-5 radishes, thinly sliced

• 2 tablespoons pumpkin seeds, toasted

• 1 tablespoon extra virgin olive oil

• 1 tablespoon lemon juice, freshly squeezed

Directions

• Roast the Garlic:
  Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with some extra virgin olive oil, wrap in foil, and roast for 30 minutes. Let cool, then squeeze out the soft cloves.
• Prepare the Roasted Garlic Chimichurri:
  Combine the fresh parsley, cilantro, red wine vinegar, lemon juice, oregano, crushed red pepper flakes, salt, and ground black pepper in a food processor. Add the roasted garlic and blend while slowly streaming in extra virgin olive oil until the sauce reaches a pourable consistency. Set aside.
• Grill the Trout:
  Pat the skin-on speckled trout fillets dry with a paper towel. Brush both sides with avocado oil and season with kosher salt, black pepper, and garlic powder.
  
  Preheat a grill over medium-high heat 400°F (200°C). Place the trout flesh-side down and sear for 4 minutes, developing nice grill marks. Carefully transfer the fillets to the preheated oven and bake for 5-6 minutes, or until the fish is opaque and flakes easily with a fork. Remove from the oven and squeeze fresh lemon juice over the fillets.
• Assemble and Serve:
  Toss the arugula, thinly sliced radishes, and pumpkin seeds with a drizzle of extra virgin olive oil, lemon juice, salt, and ground black pepper. Arrange the greens on a plate, place the grilled trout on top, and drizzle generously with the roasted garlic chimichurri.

SUGGESTED RECIPE: Grilled Lamb Steak with Mint Chimichurri, Mashed Potatoes, and Peas

If you’re looking for a bold yet balanced dish, this Grilled Lamb Steak with Mint Chimichurri, Mashed Potatoes, and Peas is a must-try. The rich, meaty flavor of lamb is wonderfully complemented by the bright, herbaceous mint chimichurri, while creamy mashed potatoes and sweet peas round out the plate with comforting tastes and textures. It’s a restaurant-quality meal that’s surprisingly simple to make at home—elevated, satisfying, and packed with flavor.