Grilled Trout with Kale
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've been cooking all day. Fresh trout is delicate and flavorful, especially when grilled with aromatic garlic and thyme, while the garlicky kale on the side is packed with nutrients and iron to keep you feeling energized. The whole setup is straightforward enough that even newer cooks can pull it off confidently, and the ingredients won't break the bank either. It's the kind of meal that feels special but doesn't require any fancy techniques.
Ella x
Ingredients
- 4whole trout(cleaned and gutted, about 12 oz each)
- ½ kgfresh kale(stems removed, roughly chopped)
- 4 tablespoonsbutter(divided)
- 5garlic cloves(minced)
- 2lemon(1 juiced, 1 sliced into wheels)
- 2 tablespoonsfresh thyme(finely chopped)
- 3 tablespoonsextra virgin olive oil
- 1½ teaspoonssea salt
- 1 teaspoonblack pepper(freshly ground)
- 1shallot(thinly sliced)
- 59 mlwhite wine
- 1 tablespoonfresh dill(chopped)
Detail level
Instructions
- 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
Preheat your grill to medium-high heat (around 400°F) and lightly oil the grates to prevent sticking.
- 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
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
Brush both sides of each trout with remaining olive oil and season again with remaining salt and pepper.
- 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
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
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.
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