Grilled Trout with Green Bean and Lemon Butter Sauce

Instructions

1. 1

   Preheat your grill to medium-high heat, about 450°F. Brush the grates with oil to prevent sticking.

   Tip: Allow the grill to heat for at least 10 minutes before cooking for even temperature distribution.

2. 2

   Pat the trout fillets dry with paper towels. Rub both sides lightly with olive oil, then season with half the sea salt, pepper, and place a thyme sprig on top of each fillet.

   Tip: Drying the fish ensures a better sear and helps prevent sticking to the grill.

3. 3

   Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 4-5 minutes until they are bright green and tender-crisp. Drain and set aside.

   Tip: Blanching the beans beforehand ensures they finish cooking at the same time as the fish.

4. 4

   Place the trout fillets skin-side down on the preheated grill. Cook for 5-6 minutes without moving them, until the skin is crispy and golden. Gently flip and cook for another 3-4 minutes until the flesh is opaque and cooked through.

   Tip: Avoid pressing down on the fish while cooking, as this releases moisture and prevents proper searing.

5. 5

   While the trout is cooking, melt 3 tablespoons of butter in a large skillet over medium heat. Add the sliced shallots and minced garlic, sautéing for 2-3 minutes until fragrant and softened.

   Tip: Watch the garlic carefully to prevent burning, which can make it bitter.

6. 6

   Add the blanched green beans to the skillet with the garlic and shallots. Toss to combine and cook for 2 minutes. Remove from heat and stir in the remaining 3 tablespoons of butter, lemon juice, lemon zest, and remaining salt and pepper.

   Tip: Adding butter off the heat prevents it from browning and gives you a silky sauce.

7. 7

   Transfer the grilled trout to serving plates. Spoon the green bean mixture and its lemon butter sauce alongside each fillet. Garnish with fresh thyme leaves and additional lemon zest if desired.

   Tip: Serve immediately while the fish and sauce are still warm for the best flavor and texture.