Patty Taylor's Grilled Trout


  • 8 trout fillets, skin on

  • 1/2  jar garlic pepper jam

  • 1 shot Irish whiskey


  • 2 T raspberry garlic jam

  • 2 parts extra virgin olive oil to 1 part apple cider vinegar  - enough to brush on trout


Salt & pepper the fillets. Whisk together the pepper jam and whiskey and brush on the fillets.  Place on hot grill, skin side down.  (You may want to use a griddle and/or heavy foil to place the trout on.) Do not turn, grill until fillets flake.  Whisk the vinegar with the raspberry jam, add oil and whisk to emulsify.  Brush on fillets and serve.


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PO Box 175

New London, WI  54961

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