Grilled Trout with Crispy Herb Potatoes and Lemon Butter

Instructions

1. 1

   Preheat your grill to medium-high heat. Toss the potato cubes with 3 tablespoons of olive oil, minced garlic, rosemary, thyme, and half the salt and pepper. Spread on a large sheet of heavy-duty foil.

   Tip: Using foil prevents potatoes from falling through grill grates

2. 2

   Place the foil packet on the grill and cook for 18-20 minutes, shaking occasionally, until potatoes are golden and tender inside.

   Tip: Pierce foil carefully to release steam, as it will be very hot

3. 3

   While potatoes cook, pat the trout fillets dry with paper towels and brush both sides with remaining 2 tablespoons of olive oil. Season generously with salt and pepper on both sides.

   Tip: Dry fish ensures better browning and prevents sticking

4. 4

   Once potatoes are nearly done, place trout fillets skin-side down on oiled grill grates. Cook for 5-6 minutes without moving, until skin is crispy and fish releases easily from the grill.

   Tip: Don't flip the fish; the skin side needs direct heat for crispiness

5. 5

   Carefully flip fillets and cook skin-side up for another 2-3 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: The thickest part of the fillet should reach an internal temperature of 145°F

6. 6

   In a small saucepan, melt butter over low heat and stir in lemon zest and fresh lemon juice. Keep warm on the grill's edge.

   Tip: Don't let butter brown; keep heat low for a delicate lemon butter sauce

7. 7

   Transfer potatoes to a serving platter and arrange grilled trout fillets on top. Drizzle the lemon butter sauce over the fish and potatoes, then garnish with fresh lemon slices and any remaining fresh herbs.

   Tip: Serve immediately while everything is still warm