Grilled Trout with Pumpkin Puree and Sage Brown Butter
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant yet surprisingly simple dish has become my go to for impressing guests without spending hours in the kitchen. Grilled trout with pumpkin puree and sage brown butter comes together in under an hour and relies on just a handful of quality ingredients. The trout is rich in omega 3 fatty acids, which are wonderful for your heart and brain, while the nutty sage brown butter adds incredible depth to the creamy pumpkin sauce. What I love most is how forgiving this recipe is: the components can be prepared ahead, and the actual cooking happens quickly. The combination of the delicate grilled fish with the warm, earthy pumpkin puree and fragrant sage is absolutely restaurant quality, but honestly, it tastes homemade in the best way possible.
Ella x
Ingredients
- 4fresh trout fillets(6 oz each, skin-on)
- 355 mlpumpkin puree
- 6 tablespoonsunsalted butter(divided)
- 12fresh sage leaves
- 2shallots(minced)
- 3garlic cloves(minced)
- 118 mlvegetable broth
- 59 mlheavy cream
- ¼ teaspoonground nutmeg
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt(plus more to taste)
- ½ teaspoonblack pepper
- 1lemon(cut into wedges)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 400°F. Oil the grill grates lightly to prevent sticking.
Tip: Pat the trout fillets completely dry with paper towels for better searing and skin crispness.
- 2
In a small saucepan, melt 2 tablespoons of butter over medium heat. Add minced shallots and garlic, sautéing until fragrant and softened, about 3 minutes.
- 3
Stir in the pumpkin puree, vegetable broth, and nutmeg. Simmer for 5 minutes, then add the heavy cream and season with salt and pepper. Keep warm on low heat.
Tip: The pumpkin sauce can be made ahead and reheated gently just before serving.
- 4
Season the trout fillets generously on both sides with sea salt and black pepper.
- 5
Brush the skin side of each trout fillet lightly with olive oil. Place skin-side down on the grill and cook for 5-6 minutes without moving, until the skin becomes crispy and the flesh begins to turn opaque.
Tip: Resist the urge to flip early—letting it sit undisturbed creates the best crust.
- 6
Carefully flip the fillets and grill for another 3-4 minutes on the flesh side until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
- 7
While the trout finishes cooking, melt the remaining 4 tablespoons of butter in a small skillet over medium-high heat. Add the sage leaves and cook until the butter turns golden brown and smells nutty, about 4-5 minutes.
Tip: Watch carefully as butter can burn quickly—remove from heat once it reaches a deep golden color.
- 8
Transfer the grilled trout fillets to serving plates and spoon the warm pumpkin puree alongside each fillet.
- 9
Drizzle the sage brown butter generously over the trout and pumpkin puree. Garnish with crispy sage leaves from the butter and serve immediately with lemon wedges.
Tip: Serve with crusty bread or roasted vegetables to complement the rich flavors.
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