Grilled Trout with Spinach

Instructions

1. 1

   Pat the trout fillets dry with paper towels and season both sides evenly with sea salt and black pepper. Let them sit at room temperature for 5 minutes.

   Tip: Dry fish ensures better browning and crispy skin when cooking.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Place trout fillets skin-side down and cook for 4-5 minutes until the skin becomes crispy and golden.

   Tip: Don't move the fillets around; let them sit undisturbed for the best skin texture.

3. 3

   Carefully flip each fillet and cook for another 2-3 minutes until the flesh is opaque and flakes easily with a fork. Transfer to a warm plate.

   Tip: Trout cooks quickly, so watch carefully to avoid overcooking and drying out the delicate fish.

4. 4

   In the same skillet, add the remaining 2 tablespoons olive oil and butter over medium heat. Add sliced shallot and sauté for 1 minute until fragrant.

5. 5

   Stir in the minced garlic and cook for 30 seconds, then add the chopped spinach in batches, stirring until fully wilted, about 2-3 minutes total.

   Tip: Adding spinach in batches prevents overcrowding the pan and helps it wilt more evenly.

6. 6

   Season the wilted spinach with red pepper flakes, then remove from heat. Squeeze fresh lemon juice over the spinach and sprinkle with lemon zest.

7. 7

   Divide the warm spinach mixture among four serving plates and top each portion with a grilled trout fillet.

8. 8

   Serve immediately with lemon wedges on the side for extra brightness and an optional drizzle of olive oil.

   Tip: This dish is best enjoyed immediately while the trout is still warm and the spinach is at peak flavor.