Grilled Trout with Cucumber and Dill Cream

Instructions

1. 1

   Preheat your grill to medium-high heat. Pat the trout fillets dry with paper towels and season both sides generously with sea salt and black pepper.

   Tip: Dry fish prevents sticking and helps create a crispy skin.

2. 2

   In a bowl, combine sour cream, fresh dill, minced garlic, lemon zest, and half of the lemon juice. Fold in the diced cucumber gently and season with salt and pepper to taste. Set the sauce aside.

   Tip: Make the sauce ahead of time to allow flavors to meld.

3. 3

   Heat 1 tablespoon of butter in a small skillet over medium heat. Add the sliced shallots and cook for 3-4 minutes until golden and crispy, stirring occasionally. Transfer to a paper towel-lined plate.

   Tip: Watch the shallots carefully to prevent burning.

4. 4

   Brush the grill grates with oil to prevent sticking. Place trout fillets skin-side down on the grill and drizzle with olive oil.

   Tip: Start with skin-side down for better browning and texture.

5. 5

   Grill for 5-6 minutes without moving the fillets. The skin should become crispy and the flesh should be mostly opaque.

   Tip: Resist the urge to flip frequently; this prevents the delicate fish from breaking apart.

6. 6

   Carefully flip each fillet using a wide spatula and grill for another 3-4 minutes until the flesh is cooked through and flakes easily.

   Tip: Look for a light golden color on the cooked side.

7. 7

   Transfer the grilled trout to serving plates. Spoon the cucumber dill cream sauce generously over each fillet.

   Tip: Serve the sauce slightly warm or at room temperature for best flavor.

8. 8

   Garnish with crispy shallots, capers, and a light squeeze of fresh lemon juice. Sprinkle with additional fresh dill if desired.

   Tip: Fresh herbs and toppings add visual appeal and extra flavor dimension.