Grilled Trout with Bell Pepper and Lemon Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it's elegant yet surprisingly simple to pull together in under an hour. Fresh trout is packed with omega 3 fatty acids that are wonderful for your heart and brain, and grilling it brings out such delicate flavor. The colorful bell peppers and bright lemon butter sauce make it feel restaurant worthy, but honestly, there's minimal prep involved. You'll have everything seasoned and cooking in about twenty minutes, leaving plenty of time to set the table and pour a glass of wine. It's the kind of meal that tastes like you spent all day in the kitchen but actually gets you to dinner stress free.
Ella x
Ingredients
- 4whole trout(cleaned and gutted, about 12 oz each)
- 1red bell pepper(thinly sliced)
- 1yellow bell pepper(thinly sliced)
- 4 sprigsfresh thyme
- 3 tablespoonsfresh dill(chopped)
- 6 tablespoonsbutter(divided)
- 2lemon(zested and juiced)
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsolive oil
- 59 mlwhite wine(dry)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking. Pat the trout dry with paper towels and season the cavity of each fish with a pinch of sea salt and black pepper.
Tip: Drying the fish ensures better grill marks and prevents the skin from sticking.
- 2
Divide the sliced bell peppers and fresh thyme sprigs evenly among the four trout, stuffing each cavity generously. This creates an aromatic pocket that infuses the fish during cooking.
Tip: Don't overstuff the fish; leave enough room for the peppers to cook through without splitting the skin.
- 3
Rub the exterior of each trout with olive oil and season generously with sea salt and black pepper on both sides. Brush the grill grates again with oil to ensure good contact.
- 4
Place the trout directly on the grill, skin-side down. Cook undisturbed for 12-14 minutes until the skin is crispy and the flesh is opaque when checked at the thickest part near the backbone.
Tip: Avoid moving the fish too early; let the skin develop a golden crust before attempting to flip.
- 5
Gently flip each trout and cook for an additional 8-10 minutes on the other side. The fish is done when it flakes easily with a fork and the internal temperature reaches 145°F.
Tip: Use a wide spatula and work carefully to keep the stuffing intact during flipping.
- 6
While the trout finishes cooking, melt 4 tablespoons of butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, then add the lemon juice, zest, and white wine.
Tip: Keep the heat moderate to prevent the butter from browning too quickly.
- 7
Simmer the lemon butter sauce for 3-4 minutes until slightly reduced, then whisk in the remaining 2 tablespoons of cold butter until silky and emulsified. Stir in the chopped fresh dill and taste to adjust seasoning.
Tip: Adding cold butter at the end creates a luxurious, glossy sauce that coats the fish beautifully.
- 8
Transfer the grilled trout to a serving platter and drizzle generously with the warm lemon dill butter sauce. Serve immediately while the fish is hot and the peppers are tender.
Tip: Serve with grilled lemon wedges on the side for additional brightness and acidity.
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