Grilled Trout with Daikon Slaw and Miso Butter
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This grilled trout recipe has become my go to weeknight dinner because it's ready in under 30 minutes but tastes like something from a fancy restaurant. The delicate fish gets a gorgeous crust on the grill while you whip together a silky miso butter that's absolutely addictive. I love that daikon radish is packed with vitamin C and aids digestion, making this meal feel as nourishing as it is delicious. The crisp, peppery slaw cuts through the richness perfectly, and honestly, the whole thing comes together so quickly that you'll wonder why you don't make it more often.
Ella x
Ingredients
- 4fresh trout fillets(skin-on, about 6 oz each)
- 1 mediumdaikon radish(julienned)
- 2 tablespoonswhite miso paste
- 4 tablespoonsbutter(softened)
- 2 tablespoonsfresh lime juice
- 3 tablespoonsrice vinegar
- 1 tablespoonfresh ginger(minced)
- 1½ tablespoonssesame oil
- 3scallions(thinly sliced)
- 2 tablespoonssesame seeds(white and black mix)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoonvegetable oil(for grilling)
Detail level
Instructions
- 1
Prepare the miso butter by whisking together softened butter, white miso paste, and half the lime juice in a small bowl until smooth and well combined. Set aside.
Tip: Make the miso butter ahead of time and store it in the refrigerator for easier handling.
- 2
In a separate bowl, whisk together rice vinegar, minced ginger, sesame oil, and remaining lime juice to create the slaw dressing. Season with a pinch of salt.
Tip: The dressing can be made 30 minutes in advance without affecting the final result.
- 3
Toss the julienned daikon with the prepared dressing and let sit for 5-10 minutes to allow the radish to soften slightly and absorb the flavors. Fold in half of the sliced scallions.
Tip: Don't dress the slaw too far in advance or it will become overly soft and watery.
- 4
Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates with vegetable oil to prevent sticking.
Tip: If using a charcoal grill, allow coals to reach an even temperature before grilling.
- 5
Pat the trout fillets dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Dry fish ensures better browning and a crispier skin when grilled.
- 6
Place trout fillets skin-side down on the grill and cook for 5-6 minutes without moving them, allowing the skin to crisp and char slightly.
Tip: Resist the urge to flip or move the fish too early; this helps develop a golden crust.
- 7
Carefully flip the fillets and cook for another 3-4 minutes on the flesh side until the fish is opaque and flakes easily with a fork.
Tip: The internal temperature should reach 145°F for perfectly cooked trout.
- 8
Transfer the grilled trout to serving plates and generously top each fillet with a dollop of miso butter, allowing it to melt over the hot fish.
Tip: The warm fish will melt the butter perfectly, creating a glossy and flavorful topping.
- 9
Arrange a generous portion of daikon slaw alongside each trout fillet and garnish with remaining scallions and the sesame seed mixture.
Tip: Serve immediately while the trout is still warm and the slaw is crisp for the best contrast in textures.
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