Grilled Trout with Lime and Thyme compound butter
Tonight’s dinner was trout, simply prepared and grilled on the barbecue; served with a quick lime, thyme and garlic compound butter. The side dishes were grilled asparagus (easy and delicious) and oven chips.
Recipe: Grilled Trout with Compound butter and Grilled Asparagus
Summary: This is a quick and easy dinner that is great for a beautiful Spring or Summer evening. If you have trout left over, it is great on a salad for lunch.
Ingredients
- 4 8 oz Trout Filets, fins clipped off and blotted dry
- Canola oil
- Salt and Pepper
- 8 slices of lime
For the Compound Butter
- Zest of 1 Lime – finely minced
- 1 tsp fresh Thyme – finely minced
- 1 small clove Garlic – finely minced
- 3 Tbl Butter at room temperature
For the Grilled Asparagus
- 1 pound Asparagus – bottoms of the stalks snapped off
- Salt and Pepper
- Olive Oil
Instructions
- Mix the compound butter ingredients together well with a fork.
- You can shape the butter into a log if you want to cut disks for presentation. To do this: put the butter mixture on a small piece of wax paper. Fold the wax paper over the butter and then use the edge of a spatula to push the butter into the fold. Roll the butter up in the paper and put it in the fridge. Twist the ends of the wax paper like a toffee to seal it.
- Place the asparagus on a platter or tray. Season with a good pinch of salt and good grind of black pepper. Drizzle 1 Tbls of olive oil over the stalks and toss with your hands to coat.
- Clip the fins off of the trout and pat dry on both sides. Leave the skin on. Salt and pepper the meat side and pat in gently. Drizzle 1 tsp of canola or other light oil on the meat side and pat onto flesh. Flip the filets over and salt the skin side and drizzle with oil.
- Prepare a banked fire in the grill or turn your gas grill on high. Once the grate is hot, place the fillets skin side down directly above the coals. Lay two slices of lime on each filet.
- If you want to grill asparagus at the same time, put it on the opposite side of the grill at the same time you put the fish on. It will get done at the same time. Close the lid and wait 3 minutes (don’t peek).
- After the first 3 minutes, I turn the grate around 180 degrees so the fish is no longer over the coals. (Now the asparagus are over the coals). Put the lid on and wait 3 minutes. If you are doing asparagus, turn the asparagus after this 3 minute wait. Check the fish for doneness. You will probably need another 3 minutes. If the filets are very thin, you might need to give the asparagus a 3 minute head start. If the filets are about 1 inch thick, you are good to go.Mix the compound butter ingredients together well with a fork.
- You can shape the butter into a log if you want to cut disks for presentation. To do this: put the butter mixture on a small piece of wax paper. Fold the wax paper over the butter and then use the edge of a spatula to push the butter into the fold. Roll the butter up in the paper and put it in the fridge. Twist the ends of the wax paper like a toffee to seal it.
- After this final 3 minutes (9 minutes total), everything should be done. Remove the trout and plate. Add the asparagus to the plate. Divide the compound butter between the filets and finish with a squeeze of fresh lime juice.
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