Grilled Steelhead Trout Recipe with Chili-Lime Butter and Rosemary
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
244 kcal
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Course
Main Course
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Cuisine
American
Grilled Steelhead Trout Recipe with Chili-Lime Butter and Rosemary
Description
The compound butter is prepared by softening butter and blending in finely chopped rosemary, fresh lime juice, lime zest, and dried chili flakes. This mixture is shaped into a log and chilled until firm. The steelhead trout fillets are rubbed with olive oil, garlic powder, salt, and pepper, then grilled skin-side down to crisp the skin, before flipping to finish cooking gently on the cooler side of the grill. Skinless fillets are grilled evenly on both sides.
The grilled trout is served immediately topped with slices of the chili-lime rosemary compound butter, which melts over the warm fish imparting bright citrus notes, herbal fragrance, and mild spiciness. The firm yet delicate flesh of steelhead trout pairs well with these bold flavors.
Slices of fresh lime and chopped parsley can accompany the dish to enhance freshness and presentation.
Any leftover compound butter can be stored in the refrigerator for several weeks and used to add flavor to other dishes.
Ingredients
For the Compound Butter
- 1 butter stick
- 1 teaspoon rosemary chopped
- 2 teaspoons lime juice
- lime zest from 1 lime
- 1 teaspoon chili flakes dried
- 4 ounce steelhead trout fillets
- 1 tablespoon olive oil
- 1 tablespoon garlic powder
- salt to taste
- black pepper to taste
Instructions
- For the compound butter, soften the butter so it is malleable but not melted. Add it to a mixing bowl.
- Add rosemary, lime juice, lime zest and chili flakes. Mash to combine.
- Set butter onto a large piece of plastic wrap and form it into a log. Roll into the plastic and refrigerate to harden.
- Heat one side of the grill to medium-high heat, with a cooler side for gentler cooking.
- Rub the fish fillets with olive oil, garlic powder and salt and pepper.
- For Skin On Trout: Grill the trout skin side down directly on the grill grates for 4-5 minutes (or longer, as needed) to get crispy skin, then flip the trout and grill flesh side down on the cooler side for another 4-5 minutes, or until cooked through.For Skinless Trout: Grill the trout 4-5 minutes per side, until cooked through to your preference.
- Remove from heat and set onto serving plates.
- Top with slices of your compound butter and serve with extra lime slices and chopped parsley. The butter will melt over the hot grilled trout, making it moist and flavorful.
Notes
- Keep extra chili-lime rosemary compound butter refrigerated and use within several weeks for best flavor.
- Cook steelhead trout by grilling skin side down first for crispy skin, then on the cooler side to finish cooking gently.
- Use fresh lime slices and chopped parsley to garnish the grilled trout for added freshness.
- Cooking times vary; grill the fish until cooked through but still moist, about 4-5 minutes per side depending on thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 192mg | 8% |
| Potassium | 47mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 0.1g | 0% |
| Vitamin A | 857IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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