Grilled Trout with Daikon Slaw and Miso Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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.