Grilled Trout with Asparagus and Lemon Herb Butter
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 35 minutes from start to table. Fresh trout is packed with omega 3 fatty acids that are wonderful for heart health, and the delicate fish pairs beautifully with bright lemon and herbaceous notes. The asparagus cooks right alongside the fillets, making cleanup a breeze. Everything about this meal feels elegant and restaurant worthy, yet it requires minimal ingredients and absolutely no complicated techniques. You'll impress your family or dinner guests without spending hours in the kitchen.
Ella x
Ingredients
- 4fresh trout fillets(6 oz each, skin-on)
- ¾ kgfresh asparagus spears(trimmed)
- 4 tablespoonsunsalted butter(softened)
- 3 tablespoonsfresh lemon juice
- 2 tablespoonsfresh dill(finely chopped)
- 1 tablespoonfresh parsley(finely chopped)
- 2garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspoonlemon zest
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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