Grilled Trout with Artichoke and Lemon Butter

Instructions

1. 1

   Preheat your grill to medium-high heat, about 375-400°F. Pat the trout fillets dry with paper towels and brush both sides lightly with olive oil. Season generously with sea salt and black pepper.

   Tip: Dry fish prevents sticking and helps achieve a better crust on the grill.

2. 2

   Toss the halved artichoke hearts with 1 tablespoon of olive oil, salt, and pepper. Place them cut-side down on the grill grates and cook for 8-10 minutes until golden and tender, turning occasionally.

   Tip: Grilling artichokes brings out their natural sweetness and creates a light char.

3. 3

   While artichokes cook, prepare the lemon butter sauce. Melt 2 tablespoons of butter in a small saucepan over medium heat and add the minced garlic. Sauté for 1-2 minutes until fragrant.

   Tip: Don't let the garlic brown, as it will become bitter.

4. 4

   Remove the garlic pan from heat and whisk in the remaining 2 tablespoons of butter, fresh lemon juice, capers, and lemon zest. Season with a pinch of salt and pepper. Set aside and keep warm.

   Tip: Making the sauce off-heat prevents it from breaking and keeps the flavors bright.

5. 5

   Place the trout fillets skin-side down on the grill. Cook for 4-5 minutes without moving them, allowing the skin to crisp. Flip carefully and cook for another 3-4 minutes until the flesh is opaque and flakes easily.

   Tip: Avoid moving the fish too early; letting it sit creates better browning and prevents sticking.

6. 6

   Transfer the grilled trout and artichokes to serving plates. Top each fillet with a thyme sprig and drizzle the lemon butter sauce over both the fish and artichokes.

   Tip: Serve immediately while the fish is hot and the sauce is still silky.