Grilled Trout with Brussels Sprout Hash and Lemon Herb Butter

Instructions

1. 1

   Prepare the lemon herb butter by mixing softened butter with minced garlic, lemon juice, lemon zest, thyme, and parsley. Season with a pinch of salt and refrigerate.

   Tip: Make this mixture 30 minutes ahead so flavors meld together beautifully.

2. 2

   Cook the diced pancetta in a large skillet over medium-high heat for 5-6 minutes until crispy. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of fat in the pan.

   Tip: Don't drain all the fat—it adds amazing flavor to the brussels sprouts.

3. 3

   Add the halved brussels sprouts to the same skillet with the pancetta fat. Cook undisturbed for 3-4 minutes until they develop a golden crust, then stir and cook another 5-7 minutes until tender and caramelized.

   Tip: Let them sit without stirring initially to get that beautiful golden exterior.

4. 4

   Return the pancetta to the brussels sprouts, season with half the salt and pepper, and keep warm on low heat.

5. 5

   Preheat your grill to medium-high heat (around 400°F). Pat the trout fillets dry with paper towels and brush both sides with olive oil.

   Tip: Dry fillets prevent sticking and help achieve better crust development.

6. 6

   Season the trout fillets generously on both sides with remaining salt and pepper. Place skin-side down on the grill grates and cook for 4-5 minutes without moving them.

   Tip: The skin will crisp up beautifully if you resist the urge to flip too early.

7. 7

   Gently flip the fillets using a wide spatula and cook for another 3-4 minutes on the flesh side until the fish flakes easily with a fork and reaches an internal temperature of 145°F.

   Tip: Avoid pressing down on the fish while cooking—it will cook through more gently this way.

8. 8

   Transfer the grilled trout to serving plates and top each fillet with a generous dollop of the lemon herb butter. Serve alongside the brussels sprout hash and any remaining pancetta pieces.

   Tip: The warm fish will melt the herb butter into a silky sauce.