Grilled Trout with Aubergine

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.