Grilled Trout with Garlic and Herb Butter
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 32 minutes from start to table. Fresh trout is delicate and flaky, and when you top it with a fragrant garlic and herb butter, it feels restaurant quality without the fuss. Trout is packed with omega 3 fatty acids, which are wonderful for heart health, and the simple preparation really lets the fish shine. The best part? You need just a handful of ingredients and basic grilling skills to create something truly special.
Ella x
Ingredients
- 4fresh trout fillets(6 oz each, skin on)
- 6garlic cloves(minced)
- 4 tablespoonsunsalted butter(softened)
- 2 tablespoonsfresh lemon juice
- 3 tablespoonsfresh parsley(finely chopped)
- 1 tablespoonfresh thyme(finely chopped)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 tablespoonsolive oil
- 2lemon wedges(for serving)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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