A simple summer recipe that highlights the delicacy of trout while giving it a nice grilled flavor. The herb-infused lemon butter melts over the warm fish and perfectly complements the burst of cherry tomatoes and grilled asparagus. A small parcel of well-seasoned vegetables adds flavor without overpowering the fish's taste.
Ingredients
- trout fillets with skin
- olive oil
- lemon
- minced garlic cloves
- fresh parsley, chopped
- fresh dill, chopped
- teaspoon of smoked paprika
- onion powder
- Salt
- freshly ground black pepper
- softened butter
- chopped chives
- teaspoon of lemon zest
- teaspoon of lemon juice
- Pepper
- bunch of asparagus
- cherry tomatoes
- small zucchini sliced into thick rounds
- olive oil
- teaspoon of Provence herbs
- piment flakes
- garlic clove, minced
- Salt
- Pepper
Instructions
- Preheat the BBQ to medium-high heat (around 200 to 220 °C).
- Mix olive oil, juice, lemon zest, garlic, parsley, dill, smoked paprika, onion powder, salt, and pepper. Brush the trout fillets and let marinate 10 to 15 minutes.
- Mix the ingredients for the lemon butter and set aside in the refrigerator.
- Mix asparagus, tomatoes, and zucchini slices with olive oil, herbs de Provence, garlic, salt, and pepper.
- Place the papillote ingredients on a large sheet of thick aluminum foil. Add olive oil, butter, balsamic vinegar, thyme, smoked paprika, salt, and pepper. Seal tightly.
- Place the papillote on the BBQ and cook for about 15 to 18 minutes, flipping once.
- Meanwhile
- grill the vegetables directly on the grill or in a vegetable basket for 8 to 10 minutes, flipping regularly.
- Place the trout fillets skin-side down on a well-oiled grill. Cook for 5 to 7 minutes without moving. Flip gently only if needed and continue cooking for 1 to 2 minutes, until the flesh flakes easily with a fork.
- Place a pat of lemon butter on each trout fillet right after taking it off the BBQ and let rest for 5 minutes.
- Serve the trout with the grilled vegetables, the fragrant vegetable papillote, and a few lemon wedges.
- Note: For even easier cooking, use a pre-soaked cedar plank or a perforated BBQ tray. The parchment paper is intentionally very seasoned with butter, balsamic vinegar, and herbs so that the vegetables are rich in flavor without becoming bland. Grilled Yukon gold potatoes or herb rice also pair very well with this dish.
