Grilled Trout with Radish and Herb Butter

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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.