Denver Broncos Grilled Rainbow Trout & Roast Beet Arugula Salad Recipe

Aug 25, 2011 14 Comments

Originally, when contemplating a recipe to represent the Denver Broncos as part of our NFL Recipe Series I was focused on creating something with Rocky Mountain oysters.  Not the most glamorous of choices to be sure, but they are served at bars and restaurants in Denver and are even available at Coors Field where the Colorado Rookies play (couldn’t confirm whether or not they are available at Broncos’ games).

Fortunately or unfortunately, I was unable to procure bulls’ “oysters” in the Salt Lake area and after some further research decided to turn to rainbow trout.

Interestingly rainbow trout aren’t native to Colorado and were introduced to the environment in the 1880’s.  Nonetheless, ever since the early 1900’s they have been a staple of menus in Colorado (click here for an amazing historical collection of Colorado menus).

The recipe I threw together is a simple preparation of rainbow trout that creates a balance of lemon, garlic, rosemary, and smokey flavor in the fish.  Additionally, beets looked mighty tasty at the store, so a roasted beet arugula salad seemed like a logical to side dish for the trout.


Be sure to check back in later today for Thirsty Thursday and next Monday for the final week of our NFL Recipe Series with the AFC East and New York Jets…J-E-T-S, JETS! JETS! JETS!

The Necessities:

  • 1 lb fresh rainbow trout (gutted and boneless)
  • 1 medium sized lemon
  • 3-4 large sprigs of rosemary (washed)
  • 1 garlic clove (finely diced)
  • Olive oil
  • Salt & pepper
  • Woodchips

Roast Beet & Arugula Salad:

  • 6 (total) medium sized red and yellow beets (roasted with salt, pepper, & olive oil)
  • 1/2 container of prewashed arugula
  • 4 oz of goat cheese
  • 1 lemon
  • Olive oil
  • Salt & pepper


  • Set your grill up for indirect cooking, preheat to high, and presoak any woodchips (if necessary).

  • Throughly rinse and pat dry the trout.

  • Open up the trout like so.

  • Sprinkle olive oil and the juice of 1/4 of a lemon over the trout, then generously salt and pepper the meat.

  • Sprinkle the finely chopped garlic clove equally over the inside of the trout and then stuff him with around 4 slices of lemon and the rosemary sprigs.  Lightly drizzle olive oil over the outside of the trout as well as a dusting of salt and pepper.

  • Put a sheet of aluminum foil over the cool area of the grill and place the stuffed trout on the foil (facing the underside of the trout on the grill towards the smoke will allow more flavor to be taken in by the meat).  Add the woodchips to the coals, smokerbox, etc. Close the lid and smoke the fish.

  • While the trout is cooking, construct your roasted beet salad…a layer of arugula, then the roasted beets (quartered), topped with crumbled goat’s cheese.  Generously drizzle olive oil and the juice of half-to-one lemon over the salad.  Salt and pepper to taste.
  • The trout should be ready when it is lightly firm to the touch.  Remove from grill and allow to rest for a few minutes.

  • Remove the trout stuffing, slice the fish into manageable pieces, plate and serve with the salad.

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14 Responses to “Denver Broncos Grilled Rainbow Trout & Roast Beet Arugula Salad Recipe”

  1. ChgoJohn says:

    These recipes are so simple and, yet, incredibly good. With some things, like fresh trout or beets, less is more. You nailed ’em both!

  2. Liz says:

    Oh, I LOVE your blog!!! This salad looks spectacular…and I had to hunt down our favorite two NFL teams to see their recipes as well. May have to make some jalapeño poppers and pork tenderloin for tomorrow night’s game :)

    • sportsglutton says:

      Thanks so much! I love the name of your blog and have enjoyed exploring your posted recipes. Honestly you can’t go wrong with the poppers and tenderloin recipes for the game…unfortunately I think it might be a long season for the Colts and I’m a Colts fan. Cheer!

  3. Geni - Sweet and Crumby says:

    What a simple and effective preparation for the trout. The how-to on stuffing it is very helpful. You can never go wrong with roasted beets!

  4. spicegirlfla says:

    Great recipe for the trout, I’ve only made a whole fish a few times so it’s great to see exactly how you did it. And that salad, oh my, that is my kind of dish! I love how you used the yellow and red beets!

  5. Erwan Heussaff says:

    nothing beats whole fish!

  6. Rufus' Food and Spirits Guide says:

    I’m glad I have no football alliances. Your recipes all look equally amazing!

  7. Haute Cookture says:

    I think I’ve told you this before but I feel compelled to tell you again…I love your blog! Sports Glutton is now a part of my daily sports consumption routine..Watch a cyle or 2 of ESPN Sports Center, Read the Miami Herald Sports section, and read and cook recipes from Sports Glutton blog:).

    I’ve never cooked a whole fish but this trout recipe is so simple and is accompanied by one of my fav veggies..beets. I’ve gotta give it a try.

    You make great plays in the kitchen!:)

    • sportsglutton says:

      A tremendous thank you! My family and our team of contributors have worked hard to make an informative, entertaining, and tasty stop on the web. Although this NFL Recipe Series hasn’t been too kind to my waistline, it has been extremely satisfying creating/making all the dishes. :-) Have a great weekend!

  8. 2011 NFL Recipe Series: The Complete Collection | sportsglutton says:

    […] Denver Broncos Grilled Rainbow Trout & Roast Beet Arugula Salad Recipe Rainbow trout, a staple of Colorado menus, is seasoned with lemon and herbs, grilled and served with a refreshing beet salad. […]

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