Grilled Trout with Cauliflower and Lemon-Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Ingredients
- 4fresh trout fillets(6 oz each, skin-on)
- 1 headcauliflower florets(cut into 2-inch pieces)
- 6 tablespoonsbutter(divided)
- 3 tablespoonsfresh lemon juice
- 2 tablespoonsfresh parsley(finely chopped)
- 1 tablespoonfresh thyme(fresh leaves)
- 12fresh sage leaves
- 4garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonfreshly ground black pepper
- 1 teaspoonlemon zest
Instructions
- 1
Preheat your grill to medium-high heat (about 400°F). Pat the trout fillets dry with paper towels and lightly brush both sides with 1 tablespoon of olive oil. Season generously with salt and pepper on both sides.
Tip: Dry fish grills better and develops a nice sear without sticking.
- 2
Toss cauliflower florets with the remaining 2 tablespoons of olive oil, minced garlic, salt, and pepper. Spread on a grill-safe skillet or foil packet and place on the grill alongside the trout.
Tip: Using a skillet prevents small pieces from falling through the grates.
- 3
Place trout fillets skin-side down on the grill grates. Grill for 4-5 minutes without moving them, allowing the skin to crisp and the flesh to start cooking through.
Tip: Resist the urge to flip early—the skin will release naturally when ready.
- 4
Gently flip the trout fillets and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.
Tip: Trout cooks quickly; be careful not to overcook as it dries out easily.
- 5
While the fish finishes cooking, prepare the herb butter by combining 5 tablespoons soft butter with lemon juice, fresh parsley, thyme, and lemon zest in a small bowl. Mix until well combined.
Tip: Make the herb butter ahead of time for faster finishing.
- 6
Stir the cauliflower occasionally on the grill for 12-15 minutes until the florets are golden brown and tender when pierced with a fork.
Tip: Aim for some charred edges for extra flavor and texture.
- 7
In a small pan, warm the remaining 1 tablespoon of butter and add the fresh sage leaves. Cook for 1-2 minutes until the sage is fragrant and slightly crispy.
Tip: Watch carefully so the sage doesn't burn—it can happen quickly.
- 8
Transfer the grilled trout to serving plates and top each fillet with a generous dollop of herb butter, allowing it to melt over the warm fish. Arrange the roasted cauliflower alongside and drizzle with sage butter from the pan. Garnish with additional fresh lemon wedges.
Tip: Serve immediately while the butter is melting for the best presentation and flavor.
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