Grilled Trout with Mushroom and Herb Butter

Instructions

1. 1

   Prepare herb butter by mixing 2 tablespoons softened butter with fresh thyme, parsley, minced garlic, and a pinch of salt. Set aside.

   Tip: Make the herb butter ahead of time for easier assembly.

2. 2

   Pat the trout dry with paper towels and brush inside and outside with olive oil. Season generously with sea salt and black pepper.

   Tip: Drying the fish ensures better browning on the grill.

3. 3

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

4. 4

   In a skillet, melt remaining 2 tablespoons butter over medium heat and add sliced shallots. Cook for 2 minutes until softened.

   Tip: Start the mushroom preparation while the grill heats up to save time.

5. 5

   Add sliced mushrooms to the skillet and sauté for 6-8 minutes until golden brown and any liquid has evaporated. Pour in white wine and cook for another minute.

   Tip: Don't crowd the mushrooms; work in batches if needed for better browning.

6. 6

   Place trout on the preheated grill, skin-side down. Grill for 5-6 minutes without moving the fish, allowing the skin to crisp.

   Tip: Resist the urge to flip too early; let the skin develop a protective crust.

7. 7

   Carefully flip the trout and grill for an additional 4-5 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: The fish is done when it reaches an internal temperature of 145°F.

8. 8

   Transfer grilled trout to serving plates and top each fillet with a generous portion of the sautéed mushroom mixture.

9. 9

   Top each trout with a dollop of herb butter, allowing it to melt over the warm fish. Serve immediately with lemon wedges.

   Tip: The residual heat will melt the herb butter perfectly, releasing all the aromatic flavors.