Grilled Trout with Radish and Herb Butter
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 35 minutes from start to table. Fresh trout is wonderful for you, packed with omega 3 fatty acids that are great for your heart and brain. The herb butter melts beautifully over the warm fish, while the thinly sliced radishes add a lovely peppery crunch and brightness that cuts through the richness. Everything is simple to prepare, and honestly, it feels far more impressive than the minimal effort required. You'll have your friends asking for seconds and the recipe.
Ella x
Ingredients
- 4whole trout(gutted and cleaned, about 350g each)
- 6 tablespoonsbutter(softened)
- 3 tablespoonsfresh dill(finely chopped)
- 2 tablespoonsfresh parsley(finely chopped)
- 1 teaspoonlemon zest
- 350 gramsradishes(thinly sliced)
- 2shallots(thinly sliced)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonslemon juice
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1garlic clove(minced)
- 2 tablespoonsvegetable oil(for cooking)
Detail level
Instructions
- 1
Prepare the herb butter by mixing softened butter with chopped dill, parsley, lemon zest, minced garlic, and a pinch of sea salt. Set aside.
Tip: You can make the herb butter up to 24 hours ahead and store it in the refrigerator.
- 2
Pat the trout dry with paper towels inside and out. Season the cavity and exterior generously with sea salt and black pepper.
Tip: Drying the fish ensures a better crust when grilling and helps season penetrate more effectively.
- 3
Heat a large cast iron skillet or grill pan over medium-high heat until very hot. Lightly oil the cooking surface.
Tip: A properly heated pan is key to getting the skin crispy and golden.
- 4
Place the seasoned trout on the hot skillet and cook for 6-7 minutes without moving them, allowing the skin to crisp.
Tip: Resist the urge to flip too early; listen for a gentle sizzle and you'll know it's ready.
- 5
Carefully flip the trout and cook for another 5-6 minutes until the flesh is opaque and flakes easily with a fork.
Tip: The fish is done when it reaches an internal temperature of 63°C at the thickest part.
- 6
While the fish cooks, toss the sliced radishes in a bowl with olive oil, lemon juice, minced garlic, salt, and pepper. Let sit for 2 minutes.
Tip: The radish salad will soften slightly and absorb the bright, zesty flavors as it sits.
- 7
Quickly pan-fry the sliced shallots in a separate small skillet with a touch of olive oil over medium heat for 3-4 minutes until golden and crispy. Season lightly with salt.
Tip: Keep a close eye on the shallots to prevent burning; they should be golden, not brown.
- 8
Transfer the cooked trout to serving plates and immediately top each with a generous dollop of herb butter, allowing it to melt over the fish.
Tip: The residual heat of the fish will melt the herb butter perfectly, creating a silky sauce.
- 9
Pile the radish salad on top of each trout and garnish with crispy shallots. Serve immediately with lemon wedges on the side.
Tip: The bright radishes and crispy shallots provide wonderful textural contrast against the delicate trout.
Recipe Variations
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