Grilled Trout with Broccoli

Instructions

1. 1

   Preheat your grill or grill pan to medium-high heat. Pat the trout fillets dry with paper towels and season both sides with sea salt and black pepper.

   Tip: Drying the fish ensures a better sear and prevents sticking to the grill.

2. 2

   Toss the broccoli florets with 2 tablespoons of olive oil, salt, pepper, and red chili flakes in a large bowl. Spread them on a separate grill area or cast iron skillet.

   Tip: Cooking broccoli separately allows you to control doneness and prevents fish flavors from mixing.

3. 3

   Grill the broccoli for 12-15 minutes, stirring occasionally, until the florets are tender with charred edges. Transfer to a serving dish and keep warm.

   Tip: Don't skip the charring—it adds wonderful depth of flavor to the broccoli.

4. 4

   Brush the grill grates lightly with olive oil. Place the trout fillets skin-side down on the hot grill and cook for 4-5 minutes without moving them, until the skin is crispy and releases easily.

   Tip: Resist the urge to move the fillets; let them develop a golden crust.

5. 5

   Carefully flip the trout and cook for another 2-3 minutes until the flesh is opaque and flakes easily with a fork. Transfer to a serving platter.

   Tip: Trout cooks quickly, so watch carefully to avoid overcooking.

6. 6

   While the fish rests, melt the butter in a small saucepan over medium heat. Add minced garlic and cook for 30 seconds until fragrant, then remove from heat and stir in the fresh lemon juice.

   Tip: Don't let the garlic brown, or it will taste bitter.

7. 7

   Drizzle the warm lemon-garlic butter over the cooked trout fillets and garnish with fresh thyme sprigs and lemon slices.

   Tip: The warm butter complements the delicate fish beautifully.

8. 8

   Arrange the grilled broccoli alongside the trout on each plate and serve immediately while everything is warm.