Grilled Trout with Turnip and Herb Butter

Instructions

1. 1

   Preheat grill to medium-high heat (around 400°F). While grill heats, toss turnip wedges with 1.5 tablespoons of olive oil, half the sea salt, and pepper.

   Tip: Cut turnips evenly so they cook at the same rate.

2. 2

   Place turnips directly on the grill grates and cook for 15-18 minutes, turning occasionally, until golden brown and fork-tender with slight charring on edges.

   Tip: If turnips seem to be burning, move them to a cooler area of the grill.

3. 3

   While turnips are grilling, prepare the herb butter by mixing softened butter, thyme, dill, minced garlic, lemon zest, and a pinch of salt in a small bowl. Set aside.

   Tip: Make the herb butter ahead and refrigerate for easier handling.

4. 4

   Pat trout fillets dry with paper towels, then brush both sides with remaining olive oil and season with remaining salt and pepper.

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

5. 5

   Once turnips have about 5 minutes remaining, place trout fillets skin-side down on the grill. Cook for 4-5 minutes without moving them.

   Tip: Resist the urge to move the fish—this creates a flavorful crust.

6. 6

   Carefully flip the trout fillets and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: The skin should be crispy and slightly charred for best flavor.

7. 7

   Transfer grilled turnips to a serving platter. Top each trout fillet with a generous dollop of herb butter and squeeze fresh lemon juice over the fish.

   Tip: The butter will melt beautifully over the warm fish.

8. 8

   Scatter sliced shallot over the turnips and serve immediately with any remaining herb butter on the side.

   Tip: Serve with crusty bread to soak up the herb butter.