Grilled Trout with Asparagus and Lemon Herb Butter

Instructions

1. 1

   Prepare the herb butter by combining softened butter, minced garlic, fresh dill, parsley, lemon juice, and lemon zest in a small bowl. Mix until well incorporated and set aside.

   Tip: Make the herb butter ahead of time and refrigerate until needed for easier handling.

2. 2

   Preheat your grill to medium-high heat (around 400°F). Oil the grill grates well to prevent sticking.

   Tip: Use a grill brush or folded paper towel dipped in oil to clean and coat the grates.

3. 3

   Pat the trout fillets dry with paper towels and brush both sides lightly with olive oil. Season generously with sea salt and black pepper on both sides.

   Tip: Dry fish cooks better and develops a crispier exterior on the grill.

4. 4

   Toss the asparagus spears with the remaining olive oil, salt, and pepper in a large bowl until evenly coated.

   Tip: Bundle asparagus together with a rubber band for easier flipping on the grill.

5. 5

   Place asparagus spears directly on the preheated grill grates and cook for 8-10 minutes, turning occasionally, until tender and lightly charred. Transfer to a serving platter.

   Tip: Thinner asparagus spears cook faster—adjust time accordingly.

6. 6

   Place trout fillets skin-side down on the grill and cook without moving for 5-6 minutes until the skin is crispy and the flesh turns opaque halfway up.

   Tip: Resist the urge to flip too early; the fish will release naturally when ready.

7. 7

   Gently flip the fillets and cook for another 2-3 minutes on the flesh side until cooked through. The internal temperature should reach 145°F.

   Tip: Use a thin spatula and work carefully to prevent the delicate fish from breaking apart.

8. 8

   Transfer grilled trout to the platter with asparagus. Top each fillet with a generous dollop of herb butter and allow it to melt over the warm fish.

   Tip: The residual heat from the fish will melt the butter perfectly, creating a silky sauce.