Griddled Trout With Herbs
Description
This dish highlights the delicate flavor of fresh trout, elevated by a fragrant compound butter made with rosemary, mint, thyme, and sage. The fish is grilled or pan-seared until the skin is crisp and golden, while the flesh remains moist and tender. The herb butter melts over the hot fish, creating a rich, aromatic sauce that complements the natural sweetness of the trout. It is an excellent choice for a sophisticated weeknight dinner or a light weekend lunch. Serve it alongside crusty bread to soak up the buttery juices and a simple green salad for balance. The preparation is straightforward, requiring minimal ingredients but delivering maximum flavor impact.Ingredients
Directions
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Place one sprig of fresh rosemary inside the cavity or down the middle of each trout fillet.
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Finely chop the mint leaves, thyme leaves, and sage leaves.
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In a small bowl, mash the chopped herbs together with the soft butter, coarse sea salt, and black pepper until well combined.
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Coat the trout fillets generously with the herb butter on both sides.
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Heat a griddle pan or grill over medium-high heat.
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Place the trout on the hot surface and cook for 4 to 5 minutes per side, or until the skin is well browned and the flesh flakes easily when tested with a fork.
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Baste the fish occasionally with the butter that melts off during cooking.
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Serve immediately with fresh bread and a side salad or green vegetables.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 225.9kcal
- % Daily Value *
- Total Fat 8.3g13%
- Saturated Fat 1.7g9%
- Cholesterol 85.5mg29%
- Sodium 68.5mg3%
- Total Carbohydrate 0.6g1%
- Dietary Fiber 0.4g2%
- Sugars 0.0g
- Protein 33.1g67%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If fresh herbs are unavailable, you can substitute with dried herbs. Use approximately 2 teaspoons of dried mint, 2 teaspoons of dried thyme, and 1 scant teaspoon of dried sage. Note that the flavor will be less vibrant than with fresh herbs.
The specific herbs used here (rosemary, mint, thyme, sage) reflect traditional Anglo-Saxon flavors from East Anglia, but feel free to adjust the herb mix to your personal preference.
Ensure the butter is soft enough to mash easily but not melted. If the butter is too cold, let it sit at room temperature for 10-15 minutes before mixing.
For storage, leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently in a low oven to prevent the fish from drying out.
