Fresh-caught trout from the Vermejo property makes for great grilling (from Ted's New Mexico Grill, August 2021). Photograph by Jen Judge.

Whole Grilled Trout

Serves 1–2, depending on the size of the fish

1 large trout, 3–5 pounds
2 lemons, cut into slices, plus more for serving
5 sprigs fresh thyme
6 cloves garlic 
½ cup (approximately) kosher salt
3 tablespoons extra virgin olive oil

Serves 1–2, depending on the size of the fish


  1. Clean and gut the fish, washing it thoroughly inside and out. Pat dry.

  2. Coat the fish in olive oil, including inside. Stuff the cavity with lemon slices, thyme, and garlic cloves, then season the exterior liberally with salt and pepper.

  3. Oil a wire or mesh grill using a basting brush or paper towel, then place the fish over an open fire, being sure that the flame isn’t so close that it scorches the flesh.

  4. Cook the fish approximately 6 minutes per side, turning only once to preserve the crispy skin. Fish will be done when the flesh is firm to the touch.

  5. Use a fish spatula and a knife to gently lift the meat from the bones on one side, then flip and repeat. Serve with a few lemons or your favorite tartar sauce.

Ted Turner Reserves properties in New Mexico include Vermejo, near the Colorado state line, which offers lodgings, day trips, historical tours, outdoor recreation, and opportunities to experience wildlife recovery efforts.