Quick & Easy Grilled Trout Fillet with Lemon Herb Butter
Nutritional value per serving
Calories250kcal
Carbs2gram
Fat15gram
Protein25gram
Ingredients
- fresh trout fillet (skin on, boneless) - choose firm, moist, and fishy-smell-free fillets2 pieces
- olive oil - use extra virgin for best flavor2 tbsp
- salt (preferably sea salt)1 tsp
- freshly ground black pepper0.5 tsp
- garlic clove (minced, fresh)1 piece
- fresh lemon juice (from about 1 lemon)2 tbsp
- fresh parsley (chopped)1 tbsp
- unsalted butter (optional for herb butter)2 tbsp
This quick and easy grilled trout fillet recipe is perfect for beginners who want to enjoy fresh, flavorful fish with minimal fuss. Trout is a tender, mild-flavored fish that grills beautifully and pairs wonderfully with a simple lemon herb butter. We've included food safety tips such as cooking to the right internal temperature (63°C / 145°F) to ensure your fish is safe and flakes easily. The total cost of ingredients is approximately $12 / €11 / £9 / ₹900, and each serving provides around 250 kcal. The recipe is gluten-free, dairy-free (optional), and perfect for a light, healthy meal. It's an easy recipe with about 10 minutes of preparation and 10 minutes of cooking time, ideal for weeknight dinners or quick lunches.
Preparation instructions
Preheat the Grill
1Preheat your grill to medium-high heat (around 200°C or 400°F). If using a charcoal grill, wait until the coals are covered with white ash. This ensures the grill is hot enough to cook the fish evenly.
Prepare the Fillets
2Pat the trout fillets dry with paper towels. This helps the fish to cook evenly and prevents sticking. Brush both sides lightly with olive oil, then season with salt and freshly ground black pepper.
Make Lemon Herb Butter (Optional)
3In a small bowl, mix softened unsalted butter with minced garlic, chopped parsley, and lemon juice. Set aside to let flavors meld. This adds extra flavor but can be skipped for a lighter dish.
Oil the Grill Grates
4To prevent sticking, clean and oil the grill grates. Use tongs to dip a folded paper towel in oil and rub it over the grates carefully.
Grill the Trout Fillets
5Place the trout fillets skin-side down on the grill. Cover and cook for about 4-5 minutes without moving them. Carefully flip the fillets using a wide spatula and cook the other side for 3-4 minutes until the fish is opaque and flakes easily with a fork.
Check Internal Temperature
6Use a food thermometer to check the thickest part of the fillet. Trout should reach an internal temperature of 63°C (145°F) to be safe to eat.
Serve with Lemon Herb Butter
7Place the grilled trout on plates and top with a dollop of the prepared lemon herb butter, allowing it to melt over the warm fish. Garnish with lemon wedges and extra parsley if desired.
Cooking Tips
-Always wash your hands before and after handling raw fish to avoid cross-contamination.
-Use a fish spatula or wide, flat spatula to carefully flip the fillets to prevent breaking the delicate fish.
-If you don’t have a grill, you can use a grill pan on the stove at medium-high heat.
-For a smoky flavor, add wood chips to your charcoal grill or use a smoker box.
-Leftover grilled trout can be stored in the refrigerator for up to 2 days.
Equipment
- Grill or grill pan
- Tongs
- Fish spatula or wide spatula
- Meat thermometer
- Small mixing bowl
- Knife and chopping board
- Spoon for spreading butter
Shopping List
- [ ] Fresh trout fillets, 2 pieces (~$8) - look for firm, moist fillets with no strong fishy smell
- [ ] Olive oil, bottle (~$5, you will use 2 tbsp) - opt for extra virgin for best taste
- [ ] Salt, preferably sea salt (~$1 for a small pack) - you only need 1 tsp
- [ ] Black pepper grinder or pre-ground (~$2) - fresh ground adds better flavor
- [ ] Garlic, fresh (~$0.50 for a bulb) - use fresh cloves
- [ ] Fresh lemons, 1 or 2 (~$1) - for juice and garnish
- [ ] Fresh parsley (~$1) - fresh herbs brighten flavor
- [ ] Unsalted butter (optional, ~ $3 for a pack) - use if making herb butter
Total approximate cost: $12
Prices vary by location; quantities are approximate based on recipe usage.
FAQ
How do I know when trout fillet is fully cooked?
The trout is fully cooked when it flakes easily with a fork and has an internal temperature of 63°C (145°F). Use a meat thermometer for accuracy.
Can I grill trout with the skin removed?
Yes, but grilling with the skin on helps hold the fillet together and prevents sticking, plus it adds extra flavor and texture.
What if I don’t have a grill?
You can use a grill pan on the stove or bake the trout in the oven at 200°C (400°F) for about 10-12 minutes.
Is it safe to eat trout medium rare?
For food safety, fish should be cooked to an internal temperature of 63°C (145°F). Undercooking fish may increase the risk of foodborne illness.