Grilled Trout with Avocado

Instructions

1. 1

   Prepare the avocado salsa by combining cubed avocados, diced red onion, minced serrano pepper, chopped cilantro, and 2 tablespoons of lime juice in a bowl. Season with 1/2 teaspoon salt and gently toss to combine. Set aside.

   Tip: Prepare this just before serving to prevent the avocado from browning.

2. 2

   Pat the trout fillets dry with paper towels. Rub both sides evenly with 1 tablespoon of olive oil.

   Tip: Dry fish ensures better browning and prevents sticking on the grill.

3. 3

   Season the trout fillets generously with sea salt, black pepper, and garlic powder on both sides.

   Tip: Season just before grilling to keep the skin crispy.

4. 4

   Heat a grill or grill pan over medium-high heat until it reaches about 400°F. Lightly oil the grates to prevent sticking.

   Tip: Test the heat by holding your hand 2 inches above the grates for 2-3 seconds.

5. 5

   Place trout fillets skin-side down on the grill. Cook undisturbed for 5-6 minutes until the skin is crispy and golden.

   Tip: Resist the urge to move the fish; let it develop a nice crust.

6. 6

   Carefully flip the fillets and cook for another 4-5 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: The fish is done when it reaches an internal temperature of 145°F.

7. 7

   While the fish cooks, heat the remaining 3 tablespoons of olive oil in a small skillet over medium heat. Add sliced shallots and cook for 3-4 minutes until they are golden and slightly crispy. Season with a pinch of salt.

   Tip: Keep the heat moderate so the shallots become crispy without burning.

8. 8

   Transfer the grilled trout to serving plates. Top each fillet generously with the avocado salsa and drizzle with crispy shallots and their oil. Finish with a squeeze of remaining lime juice and serve with lemon wedges on the side.

   Tip: Add the avocado salsa just before serving for the best texture and presentation.