Grilled Trout with Caramelized Onion and Lemon Butter

Instructions

1. 1

   Slice onions thinly and heat 2 tablespoons of butter with olive oil in a large skillet over medium heat. Add onions and cook for 15-18 minutes, stirring occasionally, until deeply golden and caramelized. Season with a pinch of salt and set aside.

   Tip: Don't rush the caramelization process—low, steady heat creates the best flavor.

2. 2

   While onions cook, pat the trout dry with paper towels inside and out. Stuff each cavity with a lemon slice and 1 thyme sprig. Season the exterior generously with salt and pepper.

   Tip: Drying the fish helps it develop a better crust when cooked.

3. 3

   Heat a cast-iron or heavy-bottomed skillet over medium-high heat. Add 1 tablespoon of butter and let it foam until it turns light brown, about 2 minutes.

   Tip: Brown butter adds extra depth of flavor to the trout.

4. 4

   Place trout skin-side down in the hot skillet and cook for 5-6 minutes without moving them. The skin should crisp and turn golden brown.

   Tip: Resist the urge to move the fish—let it develop a proper crust.

5. 5

   Carefully flip the trout and cook for another 4-5 minutes until the flesh flakes easily with a fork. Transfer to a warm serving platter.

   Tip: The trout is done when the internal temperature reaches 145°F (63°C).

6. 6

   In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Pour in white wine and lemon juice, scraping up any browned bits from the pan.

   Tip: These browned bits add incredible flavor to your sauce.

7. 7

   Simmer for 2 minutes to reduce the liquid slightly, then whisk in the remaining 2 tablespoons of butter and honey until the sauce is silky and emulsified.

   Tip: Whisking in cold butter creates a glossy, restaurant-style sauce.

8. 8

   Spoon the caramelized onions over the trout and drizzle the lemon butter sauce around the plate. Garnish with fresh thyme sprigs and serve immediately.