Grilled Trout with Avocado
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite go to meals when I want something impressive but don't have much time. Fresh grout fillets paired with creamy avocado make for a restaurant quality dish that comes together in just 30 minutes total. Avocados are packed with heart healthy monounsaturated fats that keep you satisfied, and when you grill the trout, you get a beautiful crispy exterior while the inside stays tender and moist. The best part is that this recipe uses simple ingredients you can grab at any grocery store, so it won't break the bank either. A squeeze of lime and fresh cilantro brings everything together with bright, zesty flavors that feel light and summery.
Ella x
Ingredients
- 4fresh trout fillets(6 oz each, skin-on)
- 2ripe avocados(halved and cubed)
- 3 tablespoonsfresh lime juice
- 237 mlred onion(finely diced)
- 237 mlfresh cilantro(chopped)
- 1serrano pepper(minced, seeds removed for less heat)
- 4 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoongarlic powder
- 2shallots(thinly sliced for garnish)
- 1fresh lemon(cut into wedges)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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