Grilled Trout with Mushroom and Herb Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Nothing beats a perfectly grilled trout on a warm evening, and this recipe is my go to when I want something elegant but totally manageable. Fresh mushrooms and aromatic herbs combine into a luxurious butter that melts right into the delicate fish, making it taste like you spent hours in the kitchen when really you're done in under an hour. Trout is packed with omega 3 fatty acids that are wonderful for your heart, plus it's an affordable protein that cooks quickly. The best part? You likely have most of these ingredients already, and everything comes together in just 45 minutes from start to finish.
Ella x
Ingredients
- 4whole trout(cleaned and gutted, about 10 oz each)
- 1 poundmixed mushrooms(sliced)
- 4 tablespoonsunsalted butter(divided)
- 2 tablespoonsfresh thyme(chopped)
- 2 tablespoonsfresh parsley(chopped)
- 3garlic cloves(minced)
- 1shallot(thinly sliced)
- 1lemon(cut into wedges)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mldry white wine
Detail level
Instructions
- 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
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
Preheat your grill to medium-high heat (around 400°F) and oil the grates well to prevent sticking.
- 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
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
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
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
Transfer grilled trout to serving plates and top each fillet with a generous portion of the sautéed mushroom mixture.
- 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.
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