Grilled Trout with Kale

Instructions

1. 1

   Pat the trout dry with paper towels and season the cavity and exterior with half the salt and pepper. Stuff each trout with 2-3 lemon wheel slices and a sprig of fresh thyme.

   Tip: Dry fish ensures better browning and crispier skin when grilled.

2. 2

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

3. 3

   Heat 2 tablespoons of butter with 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced shallot and cook for 2 minutes until softened, then add 4 minced garlic cloves and sauté for another minute until fragrant.

   Tip: Keep the heat moderate to prevent the garlic from burning.

4. 4

   Add the chopped kale to the skillet in batches, stirring constantly until wilted, about 5-6 minutes total. Season with 0.5 teaspoon salt and 0.25 teaspoon pepper. Transfer to a serving platter and keep warm.

   Tip: Don't overcrowd the skillet; add kale gradually so it wilts evenly.

5. 5

   Brush both sides of each trout with remaining olive oil and season again with remaining salt and pepper.

6. 6

   Place the trout skin-side down on the hot grill grates. Cook for 8-10 minutes without moving, until the skin is crispy and releases easily. Carefully flip and grill the other side for 6-8 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Resist the urge to move the fish too early; let it develop a beautiful crust.

7. 7

   While the trout grills, prepare the lemon-herb butter in a small saucepan. Melt the remaining 2 tablespoons of butter with the white wine over medium heat, add the remaining minced garlic, lemon juice, and fresh dill. Simmer for 2 minutes until slightly reduced.

   Tip: This aromatic butter sauce adds brightness and richness to the dish.

8. 8

   Transfer the grilled trout to serving plates alongside the warm kale. Drizzle each trout generously with the lemon-herb butter sauce and garnish with fresh thyme sprigs.