Grilled Trout with Pumpkin Puree and Sage Brown Butter

Instructions

1. 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. 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. 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. 4

   Season the trout fillets generously on both sides with sea salt and black pepper.

5. 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. 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. 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. 8

   Transfer the grilled trout fillets to serving plates and spoon the warm pumpkin puree alongside each fillet.

9. 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.