Grilled Trout with Aubergine
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in less than an hour and tastes absolutely restaurant quality. Fresh trout is packed with omega 3 fatty acids that are wonderful for your heart health, and paired with smoky grilled aubergine, it's simply delicious. The beauty of this dish is how forgiving it is, with aromatic garlic, rosemary, and thyme doing all the heavy lifting flavor wise. A squeeze of fresh lemon at the end brightens everything up beautifully. Trust me, once you make this, you'll be grilling it again and again.
Ella x
Ingredients
- 4fresh trout fillets(skin-on, about 6 oz each)
- 2 mediumaubergine(cut lengthwise into 1/4-inch slices)
- 6 tablespoonsextra virgin olive oil
- 4garlic cloves(minced)
- 2fresh lemon(1 for zest, 1 for juice)
- 4fresh rosemary sprigs
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes
- 2 tablespoonsbalsamic vinegar
Detail level
Instructions
- 1
Pat the trout fillets dry with paper towels and season both sides with salt and pepper. Place a sprig of fresh rosemary on the skin side of each fillet.
Tip: Dry fish ensures better browning and crispier skin when grilled.
- 2
Brush both sides of the aubergine slices generously with 3 tablespoons of olive oil and season with salt and pepper. Set aside on a plate.
Tip: Aubergine absorbs oil quickly, so don't be shy with the oil to prevent dry, bitter results.
- 3
Heat a grill pan or outdoor grill to medium-high heat (about 400°F). While heating, whisk together 3 tablespoons olive oil with minced garlic, lemon zest, chopped thyme, red pepper flakes, and balsamic vinegar in a small bowl.
Tip: Prepare your herb oil ahead so you can brush it on the fish immediately after grilling.
- 4
Place aubergine slices on the grill and cook for 4-5 minutes per side, until deep golden marks appear and the flesh is tender. Transfer to a serving platter.
Tip: Don't move the aubergine too often; let it sit to develop charred caramelization.
- 5
Place trout fillets skin-side down on the grill grates and cook for 5-6 minutes without moving them. The skin should be crispy and release easily from the grill.
Tip: Resist the urge to flip early; the fish will naturally release when the skin is perfectly cooked.
- 6
Carefully flip the trout fillets and cook for another 2-3 minutes on the flesh side until the fish is opaque and flakes easily with a fork.
Tip: Check for doneness by inserting a fork into the thickest part of the fillet—the flesh should be just cooked through.
- 7
Transfer the grilled trout to the platter with the aubergine. Drizzle the herb-garlic oil over both the fish and aubergine, then squeeze fresh lemon juice over everything.
Tip: The residual heat will help infuse the herb oil into both components.
- 8
Garnish with additional fresh lemon wedges and fresh thyme leaves. Serve immediately while the trout skin is still crispy.
Tip: This dish is best enjoyed hot and fresh off the grill for optimal texture contrast.
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