Grilled Trout with Carrot Ribbons and Lemon Butter

Instructions

1. 1

   Pat the trout fillets dry with paper towels and season both sides evenly with sea salt and black pepper, letting them sit for 5 minutes to allow the seasoning to penetrate.

   Tip: Dry fish ensures better browning and prevents sticking to the pan.

2. 2

   Heat olive oil in a large skillet over medium-high heat until shimmering, then carefully place trout skin-side down in the pan and cook for 6-7 minutes without moving until the skin is golden and crispy.

   Tip: Resist the urge to flip too early; let the skin develop a protective crust.

3. 3

   While the trout cooks, bring a separate small saucepan to medium heat and melt 2 tablespoons of butter, then sauté the minced garlic for 1-2 minutes until fragrant without browning.

   Tip: Watch the garlic carefully to prevent it from burning, which would make it bitter.

4. 4

   Gently flip the trout fillets and cook for another 4-5 minutes until the flesh is opaque and flakes easily, then transfer to a warm plate.

   Tip: The flesh should register 145°F on a meat thermometer for perfect doneness.

5. 5

   To the garlic butter pan, add the carrot ribbons, fresh thyme sprigs, vegetable broth, and white wine if using, stirring gently and cooking for 2-3 minutes until the carrots are just tender but still have a slight bite.

   Tip: Carrot ribbons cook quickly, so keep an eye on them to maintain their delicate texture.

6. 6

   Remove from heat and whisk in the remaining 2 tablespoons of cold butter along with the lemon zest and lemon juice, stirring until the sauce becomes silky and emulsified.

   Tip: Adding cold butter at the end creates a luxurious, glossy sauce called a beurre blanc.

7. 7

   Arrange the carrot ribbons and sauce on individual plates, top each with a trout fillet skin-side up, and garnish with additional fresh thyme and a sprinkle of lemon zest.

   Tip: Serve immediately while the fish is still warm for the best flavor and texture.