Grilled Trout with Cabbage
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Here's a delicious weeknight dinner that's ready in under an hour. I love making grilled trout because it's simple, elegant, and packed with heart healthy omega 3 fatty acids. The crispy exterior contrasts beautifully with tender, flaky fish, while the tangy cabbage slaw cuts through the richness perfectly. Fresh lemon and thyme brighten every bite without requiring fancy techniques or expensive ingredients. Best of all, this meal comes together quickly on a busy evening, leaving you more time to enjoy it with family or friends.
Ella x
Ingredients
- 4fresh trout fillets(6 oz each, skin-on)
- 1 headgreen cabbage(cut into 4 wedges)
- 4 tablespoonsolive oil
- 2 tablespoonsapple cider vinegar
- 2fresh lemon(halved)
- 3garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoondijon mustard
- 4 sprigsfresh thyme
- 1 teaspoonhoney
Detail level
Instructions
- 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
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
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
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
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
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
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.
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