Grilled Trout with Okra

Instructions

1. 1

   Preheat your grill to medium-high heat, about 400°F. If using a grill pan, place it on the stovetop over medium-high heat for 3-4 minutes.

   Tip: Ensure grates are clean and oiled to prevent sticking.

2. 2

   Pat trout fillets dry with paper towels. Season both sides generously with kosher salt, black pepper, and a pinch of cayenne pepper. Rub with 1 tablespoon of olive oil and place a thyme sprig on each fillet.

   Tip: Dry fish cooks better and gets a nicer crust on the grill.

3. 3

   Toss okra in a bowl with 2 tablespoons olive oil, minced garlic, lemon zest, remaining salt, pepper, and cayenne. Mix until evenly coated.

   Tip: Slightly oiling okra prevents it from drying out while grilling.

4. 4

   Place trout fillets skin-side down on the grill. Cook for 4-5 minutes without moving them, allowing the skin to crisp and char slightly.

   Tip: Resist the urge to flip early; patience creates beautiful grill marks.

5. 5

   Carefully flip each fillet and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork. Transfer to a plate and tent with foil.

   Tip: Trout cooks quickly, so watch carefully to avoid overcooking.

6. 6

   Place okra directly on the grill grates, spreading them in a single layer. Grill for 8-10 minutes, stirring occasionally with tongs, until tender and lightly charred.

   Tip: Turn okra frequently for even cooking and to prevent burning on one side.

7. 7

   Remove okra from the grill. In a small pan, melt butter over low heat and add remaining lemon juice, stirring gently.

   Tip: This lemon butter sauce adds richness without overwhelming the delicate trout.

8. 8

   Plate trout fillets with grilled okra alongside. Drizzle everything with the warm lemon butter sauce and serve immediately.

   Tip: Serve with crusty bread to soak up the delicious pan juices.