Grilled Trout with Tomato and Herb Butter

Instructions

1. 1

   Preheat your grill to medium-high heat, about 400°F. Allow it to heat for 10 minutes until grates are hot and clean.

   Tip: Oil the grill grates with a high-heat oil to prevent sticking and create beautiful char marks.

2. 2

   Pat the trout fillets dry with paper towels and brush both sides lightly with 1 tablespoon of olive oil. Season generously with sea salt, black pepper, and place a thyme sprig inside each fillet.

   Tip: Dry fish ensures better browning and prevents the skin from sticking to the grill.

3. 3

   In a medium bowl, combine diced tomatoes, minced garlic, sliced shallot, 3 tablespoons of olive oil, lemon juice, and red pepper flakes. Let this mixture sit while you grill the fish.

   Tip: The tomato compote will develop more flavor as it sits; this is intentional.

4. 4

   Place trout fillets skin-side down on the preheated grill. Cook for 5-6 minutes without moving them, allowing the skin to crisp and char lightly.

   Tip: Resist the urge to flip early; the skin will release naturally when ready.

5. 5

   Gently flip each fillet and cook for another 3-4 minutes on the flesh side until the fish is opaque and flakes easily with a fork.

   Tip: Trout cooks quickly, so watch carefully to avoid overcooking the delicate meat.

6. 6

   Transfer the grilled trout to a serving platter. Warm the butter in a small pan over low heat and stir in the fresh basil just until fragrant.

   Tip: Don't let the basil cook; add it at the last moment to preserve its bright, fresh flavor.

7. 7

   Spoon the tomato compote generously over each trout fillet and drizzle with the warm basil butter.

   Tip: Serve immediately while the fish is still warm and the tomatoes are fresh.