I prepared three trout as follows: I beat approximately 70 g of soft butter, then added a teaspoon of salt, one of pepper, and three crushed garlic cloves. I mixed all the ingredients well, obtaining a flavorful paste that I used to coat the fish. The trout, fresh and nicely cleaned, were left at room temperature to marinate in the delicious spices I prepared.
After finishing the marinating, I moved on to cooking. I prepared a grill or a grill pan, which I heated well. Before placing the trout on the grill, I added a little olive oil to prevent the fish from sticking to the surface. When the oil started to sizzle, I carefully placed the trout on the grill, ensuring that each fish had direct contact with the hot surface.
During cooking, I let the trout brown on one side for about 4-5 minutes until the skin became crispy and golden. Then, using a spatula, I carefully turned each fish to avoid breaking it. After cooking the other side, I left the trout on the grill for another 3-4 minutes.
In parallel, I prepared the perfect side dish to accompany the trout. I diced some potatoes and boiled them in salted water until they became soft. Afterwards, I drained them and sautéed them in a pan with a little butter and fresh rosemary to give them an unmistakable flavor. I also added some vegetables, such as zucchini and peppers, which I sliced and quickly sautéed in the same pan.
In the end, I served the trout on a platter alongside the potato and vegetable side dish. I sprinkled a little chopped fresh parsley on top to add a touch of color and freshness. This simple yet flavorful recipe was a true feast for the senses. The intense flavors of the garlic butter combined perfectly with the juicy meat of the trout, and the side dish complemented this wonderful dish. Enjoy your meal!
After finishing the marinating, I moved on to cooking. I prepared a grill or a grill pan, which I heated well. Before placing the trout on the grill, I added a little olive oil to prevent the fish from sticking to the surface. When the oil started to sizzle, I carefully placed the trout on the grill, ensuring that each fish had direct contact with the hot surface.
During cooking, I let the trout brown on one side for about 4-5 minutes until the skin became crispy and golden. Then, using a spatula, I carefully turned each fish to avoid breaking it. After cooking the other side, I left the trout on the grill for another 3-4 minutes.
In parallel, I prepared the perfect side dish to accompany the trout. I diced some potatoes and boiled them in salted water until they became soft. Afterwards, I drained them and sautéed them in a pan with a little butter and fresh rosemary to give them an unmistakable flavor. I also added some vegetables, such as zucchini and peppers, which I sliced and quickly sautéed in the same pan.
In the end, I served the trout on a platter alongside the potato and vegetable side dish. I sprinkled a little chopped fresh parsley on top to add a touch of color and freshness. This simple yet flavorful recipe was a true feast for the senses. The intense flavors of the garlic butter combined perfectly with the juicy meat of the trout, and the side dish complemented this wonderful dish. Enjoy your meal!
Ingredients
3 trout, 70 g of butter, 3 cloves of garlic, thyme, lemon zest, vegetable oil, mint, rosemary