Broiled BBQ Trout & Asparagus

Easy and delicious, this trout is marinated in BBQ sauce and seasonings, broiled, and then baked to give it lots of flavor!

I started writing this post earlier today and I just couldn’t finish because my brain felt like it weighed a million pounds.  I’m currently fighting a head cold where my ears are so stopped up that it feels like I’m wearing ear muffs.  Thankfully the monstrous headache I had earlier is temporarily gone.  I was all motivated to get some things done anyway, and guess what?  I’m pretty sure I’ve accomplished almost nothing.  Oh well.  Sometimes you just have to rest and get better and then catch up.

Jump to Recipe!

The resident squirrels have transitioned from throwing nuts at our roof to sky diving over our roof.  (At least, that’s what it sounds like.)  The thumps of the hickory nuts have been replaced with loud *whump, WHUMP* sounds every morning.  I can think of no other explanation than unsuccessful sky diving attempts.

We had a flying squirrel end up in our chimney one time after a miscalculated nighttime “flight”.  I came downstairs early in the morning to start my workout, and was startled to see the eyes of a small and very cute rodent peering at me from inside the fireplace.  We lured him to the opening with some peanut butter and Casey grabbed him (gently) and set him outside.  That little squirrel was so cute with his big, black eyes and fluffy tail!  Think Puss in Boots from Shrek, except as a squirrel and not a cat and you’ll get the picture.

Now about today’s recipe…

Instead of “fish Friday” at our house, we have fish Thursday.  I’m not really sure how that got started, but fish is good for you and super tasty, so we have it on an almost weekly basis.

Confession:  I used to hate fish.  When I was growing up, the main fish I would occasionally eat was fried catfish.  Ugh, I hated fried catfish.  I still won’t go anywhere near a piece of catfish…or hush-puppies (yuck).  I think that’s why I wasn’t a fish eater for a long time.  After we got married Casey convinced me to try different kinds of fish and to try cooking them at home in other ways besides breaded and fried.  Now I like fish and I look forward to our “fish Thursdays”.


This BBQ Trout is one of our new favorite fish recipes.  I threw it together for the first time a couple of weeks ago, and we both pronounced it “delicious”!  (I won’t tell you about my first BBQ fish attempt a few months ago; it was a bit of a failure.)



Broiled BBQ Trout & Asparagus

  • Servings: 2
  • Print



  • 1 10 oz trout fillet
  • 1/2 cup BBQ sauce
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt


  • 1 lb fresh asparagus (about 12-15 spears)
  • 1 Tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


In a small bowl, stir together BBQ sauce and seasonings for fish.  Place trout fillet and sauce mixture together in a large freezer bag and shake to coat.  Place in refrigerator and let marinate for 1-2 hours.

Move top oven rack to position about 6 inches below broiler unit and set broiler to high.  Remove woody ends of asparagus.  Toss asparagus spears with olive oil, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Spray large baking sheet with cooking spray.  Set trout fillet in center of baking sheet and top with marinade.  Place asparagus spears around fillet in a single layer.

Broil for 5-6 minutes, until fish is seared.  Turn off broiler and set oven to 350 degrees Fahrenheit.  Move oven rack down to regular position and bake fish and asparagus for 8-10 minutes or until fish is cooked through and asparagus is fork tender.

~K in the Kitchen


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