Grilled Trout with Cabbage

Instructions

1. 1

   Preheat your grill to medium-high heat, about 450°F. Pat the trout fillets dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil.

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

2. 2

   Season the trout fillets generously with sea salt, black pepper, and place a thyme sprig on top of each fillet. Set aside.

   Tip: Season just before grilling to prevent the salt from drawing out moisture.

3. 3

   Whisk together the remaining 3 tablespoons of olive oil, apple cider vinegar, minced garlic, Dijon mustard, and honey in a small bowl to create a glaze. Brush the cabbage wedges on both sides with this mixture.

   Tip: The glaze adds depth and prevents the cabbage from drying out on the grill.

4. 4

   Place the cabbage wedges directly on the grill grates and cook for 8-10 minutes per side until the outer leaves are charred and the interior is tender, turning once.

   Tip: The charred edges develop a sweet, caramelized flavor that complements the trout beautifully.

5. 5

   After the cabbage has been cooking for about 5 minutes, place the trout fillets skin-side down on the grill. Cook for 4-5 minutes without moving them.

   Tip: Avoid flipping frequently; let the skin crisp up for a beautiful presentation.

6. 6

   Carefully flip the trout fillets and grill for another 3-4 minutes until the flesh is opaque and flakes easily with a fork. The fish is ready when it reaches an internal temperature of 145°F.

   Tip: Use a fish spatula for easier flipping and to prevent the delicate fillets from breaking apart.

7. 7

   Transfer the grilled trout and cabbage to serving plates. Squeeze fresh lemon juice over the trout and any remaining glaze over the cabbage.

   Tip: Fresh lemon brightens the rich flavors and adds a finishing touch of acidity.