Grilled Trout with Plantain and Cilantro-Lime Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Here's a dish I've been making constantly because it comes together in under an hour and tastes like you spent all day on it. Fresh trout is such a lean protein that's packed with omega 3 fatty acids, so you're getting something genuinely good for your heart with every bite. The grilled fish pairs beautifully with crispy plantain on the side, and that cilantro lime butter is where the real magic happens. Best part? You probably have most of these ingredients already, and the prep work is straightforward enough that even a weeknight dinner feels special.
Ella x
Ingredients
- 4fresh trout fillets(6 oz each, skin-on)
- 2green plantains(peeled and sliced diagonally into 1/4-inch thick pieces)
- 4 tablespoonsbutter(room temperature)
- 3 tablespoonsfresh cilantro(finely chopped)
- 2 tablespoonslime juice
- 3 tablespoonsolive oil
- 2garlic cloves(minced)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonpaprika
- 2lime wedges(for serving)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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