Grilled Trout with Edamame
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and feels restaurant quality. Fresh trout is packed with omega 3 fatty acids that are wonderful for your heart, and pairing it with edamame adds a satisfying protein boost. The beauty of this dish is its simplicity: you're just grilling delicate fish fillets alongside tender edamame pods, then finishing everything with bright lemon, fresh herbs, and a touch of butter and white wine. It's the kind of meal that tastes like you spent all afternoon cooking, but honestly, you'll have it on the table in about 45 minutes flat.
Ella x
Ingredients
- 4whole trout fillets(6 oz each, skin-on)
- 473 mlfresh edamame pods(fresh or thawed frozen)
- 4 tablespoonsextra virgin olive oil
- 2fresh lemon(zested and halved)
- 3 tablespoonsfresh dill(finely chopped)
- 4garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsbutter
- 4fresh thyme sprigs
- 59 mlwhite wine(optional, for finishing)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, approximately 400°F. While heating, pat the trout fillets dry with paper towels to ensure a good sear.
Tip: Dry fish creates better browning and prevents sticking to the grill grates.
- 2
In a small bowl, combine 2 tablespoons of olive oil with the lemon zest, fresh dill, half the minced garlic, salt, and black pepper. Mix thoroughly to create a paste.
Tip: This herb mixture adds tremendous flavor without overwhelming the delicate trout.
- 3
Generously rub the herb paste over both sides of each trout fillet, ensuring even coverage. Let rest for 5 minutes to allow flavors to penetrate.
Tip: Don't skip this resting period as it helps the seasoning integrate better.
- 4
Place the edamame pods in a bowl and toss with the remaining 2 tablespoons of olive oil, remaining garlic, and a pinch of sea salt. Set aside.
Tip: Pre-seasoning the edamame saves time since they'll cook quickly on the grill.
- 5
Lightly oil the grill grates and place the trout fillets skin-side down. Grill for 5-6 minutes without moving them, until the skin becomes crispy.
Tip: Resist the urge to move the fish too early; this develops the golden, crispy skin.
- 6
Carefully flip the trout and grill for another 3-4 minutes until the flesh is opaque and flakes easily with a fork. Remove to a warm plate.
Tip: Trout cooks quickly due to its thin fillets, so monitor closely to avoid overcooking.
- 7
Create a foil packet or grill basket for the edamame. Grill for 4-5 minutes, shaking occasionally, until the pods are charred and tender. Toss with butter and additional sea salt.
Tip: Grilling edamame gives them a subtle smoky flavor that pairs beautifully with the trout.
- 8
Plate each trout fillet with a portion of grilled edamame. Garnish with fresh thyme sprigs and lemon halves for squeezing over the fish. Drizzle with white wine if desired.
Tip: A squeeze of fresh lemon juice right before eating brightens all the flavors.
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