Delicious Grilled Trout Steak with Creamy Gravy
Nutritional value per serving
Calories350kcal
Carbs6gram
Fat18gram
Protein35gram
Ingredients
- Trout steak (fresh, preferably wild-caught)2 pieces
- Olive oil (extra virgin recommended)2 tbsp
- Garlic cloves (fresh, peeled)2 pieces
- Fresh lemon juice1 tbsp
- Salt (preferably sea salt)1 tsp
- Black pepper (freshly ground)0.5 tsp
- Butter (unsalted)2 tbsp
- All-purpose flour1 tbsp
- Chicken or vegetable broth (low sodium)0.5 cup
- Heavy cream0.25 cup
- Fresh parsley (chopped)1 tbsp
This grilled trout steak with creamy gravy is a simple and delicious dish perfect for beginner cooks looking to impress. Fresh trout fillets are seasoned and grilled to perfection, served with a smooth, flavorful gravy made from pan drippings and cream. The recipe ensures food safety with clear internal temperature guidelines and hygiene tips, making it safe and easy for everyday home cooks. The total cost of ingredients is approximately 12 USD / 11 EUR / 9 GBP / 960 INR. Each serving contains about 350 kcal, suitable for a balanced diet. The recipe is medium difficulty with a total cooking time of about 40 minutes.
Preparation instructions
Marinate the trout steaks
1In a shallow dish, combine olive oil, freshly crushed garlic, lemon juice, salt, and black pepper. Rub this mixture over the trout steaks evenly. Let them marinate for 10-15 minutes to absorb the flavors, keeping them at a safe cool temperature in the refrigerator during this time.
Preheat the grill
2Preheat your grill or grill pan to medium-high heat (about 375-400°F / 190-200°C). Ensure the grill grates are clean and lightly oiled to prevent the fish from sticking.
Grill the trout steaks
3Place the trout steaks on the grill. Cook for about 4-5 minutes per side. The fish should be opaque and flake easily with a fork. Use a food thermometer to check that the internal temperature of the thickest part of the trout reaches 145°F (63°C) for safety.
Prepare the gravy
4In a separate pan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly to avoid lumps. Gradually add the broth while continuously whisking until smooth. Simmer for 3-5 minutes until the gravy thickens. Stir in the heavy cream and cook for another 1-2 minutes. Season with salt and pepper to taste.
Serve and garnish
5Place the grilled trout steaks on plates and drizzle with the creamy gravy. Garnish with freshly chopped parsley. Serve immediately while hot for the best flavor.
Cooking Tips
1To avoid cross-contamination, use separate utensils and plates for raw and cooked fish.
2If you don't have a grill, you can use a grill pan or broiler in your oven as an alternative.
3Add fresh herbs like dill or thyme to the marinade for extra aroma.
4Make sure not to overcook the trout; it dries out quickly.
Equipment
- Grill or grill pan
- Food thermometer
- Mixing bowl
- Whisk
- Saucepan
- Tongs or spatula
- Measuring spoons
- Knife and cutting board
Shopping List
- [ ] 2 pieces fresh trout steak (look for firm, moist flesh with a fresh smell)
- [ ] Extra virgin olive oil (small bottle, around $6)
- [ ] 2 garlic cloves (choose firm, no sprouting)
- [ ] 1 lemon (bright, firm, heavy for size)
- [ ] Sea salt (small container about $1)
- [ ] Black pepper (whole peppercorns are best, small grinder around $3)
- [ ] Unsalted butter (1 small pack about $3)
- [ ] All-purpose flour (small bag around $2)
- [ ] Low sodium chicken or vegetable broth (1 carton approx $2)
- [ ] Heavy cream (small carton about $3)
- [ ] Fresh parsley (small bunch, about $1.5)
Total Approximate Cost: $23.5
FAQ
How do I know when the trout is fully cooked?
The trout is fully cooked when it flakes easily with a fork, looks opaque all through, and reaches an internal temperature of 145°F (63°C) at the thickest part.
Can I use frozen trout for this recipe?
Yes, you can use frozen trout steaks. Be sure to thaw them completely in the refrigerator before cooking, and pat dry to remove excess moisture.
Is there a substitute for heavy cream in the gravy?
You can substitute heavy cream with half-and-half or whole milk, though the gravy will be less rich and creamy.
Can I grill the trout with skin on or off?
Grilling with the skin on helps hold the fish together and adds flavor. Just make sure the skin is crispy and the flesh is cooked through.