Grilled Trout with Garlic and Herb Butter

Instructions

1. 1

   Combine softened butter, minced garlic, lemon juice, parsley, and thyme in a small bowl. Mix until well combined and set aside at room temperature.

   Tip: Prepare the garlic herb butter while you set up your grill so it's ready when the trout finishes cooking.

2. 2

   Preheat your grill to medium-high heat (around 375-400°F) and oil the grates to prevent sticking.

   Tip: A well-oiled grill is essential for fish to release cleanly without sticking.

3. 3

   Pat the trout fillets dry with paper towels and brush both sides lightly with olive oil.

   Tip: Dry fish ensures better contact with the grill and helps develop nice grill marks.

4. 4

   Season the trout generously on both sides with kosher salt and black pepper just before grilling.

   Tip: Season close to cooking time rather than ahead to prevent excess moisture from forming on the fish.

5. 5

   Place trout fillets skin-side up on the hot grill and cook for 5-6 minutes without moving them.

   Tip: Resist the urge to flip or move the fish; this allows the skin to crisp beautifully.

6. 6

   Carefully flip the fillets and cook for another 4-5 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: The internal temperature should reach 145°F for perfectly cooked trout.

7. 7

   Transfer grilled trout to serving plates and immediately top each fillet with a generous spoonful of the garlic herb butter, allowing it to melt over the warm fish.

   Tip: The residual heat from the fish will melt the butter and create a silky sauce.

8. 8

   Serve immediately with fresh lemon wedges and your choice of sides such as grilled vegetables or rice pilaf.

   Tip: Serve right away while the butter is still warm and the fish is at its best.