Grilled Trout with Plantain and Cilantro-Lime Butter

Instructions

1. 1

   Prepare the cilantro-lime butter by mixing softened butter with chopped cilantro, minced garlic, 1 tablespoon lime juice, and a pinch of salt. Set aside or refrigerate until ready to use.

   Tip: Make the butter ahead of time and refrigerate it to allow flavors to meld together.

2. 2

   Pat the trout fillets dry with paper towels and season both sides generously with sea salt, black pepper, and paprika.

   Tip: Drying the fish helps it develop a better sear and prevents sticking on the grill.

3. 3

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

   Tip: Use an oil with a high smoke point like vegetable or grapeseed oil for grill preparation.

4. 4

   While the grill preheats, toss the sliced plantains in a bowl with 2 tablespoons olive oil, remaining lime juice, and a pinch of salt and pepper.

   Tip: Slightly underripe plantains will hold their shape better during grilling than very ripe ones.

5. 5

   Create a foil packet or use a grill basket for the plantains. Grill them for 8-10 minutes, stirring occasionally, until golden and caramelized on the edges.

   Tip: A grill basket prevents the thin plantain slices from falling through the grates.

6. 6

   Once plantains are nearly done, place the seasoned trout fillets skin-side up on the grill. Cook for 4-5 minutes without moving them.

   Tip: Don't flip the trout too early - give the skin time to crisp up and develop flavor.

7. 7

   Carefully flip the trout and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Trout cooks quickly due to its delicate flesh, so monitor it closely to avoid overcooking.

8. 8

   Transfer the grilled trout to serving plates and arrange the caramelized plantains alongside. Top each trout fillet with a generous dollop of cilantro-lime butter and serve with lime wedges.

   Tip: The warm fish will melt the butter beautifully, creating a silky sauce.