Ingredients:

  • 1 ½ lbs (680g) steelhead trout fillet, skin-on preferred, cut into 4 portions
  • 2 tablespoons (30ml) olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon garlic powder (or 2 cloves garlic, minced)
  • 1 tablespoon (15ml) lemon juice
  • ½ teaspoon paprika (optional, for colour and mild flavour)
  • 2 tablespoons (30ml) fresh parsley, chopped (optional, for garnish)
  • 4 tablespoons (57g) unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) fresh lemon juice
  • Zest of ½ lemon
  • Pinch of salt
  • Pinch of freshly ground black pepper
  • Lemon wedges

Instructions:

  1. Preheat grill to medium-high heat (375-400°F / 190-200°C). Clean and lightly oil the grates.
  2. Pat the trout fillets dry with paper towels. Rub with olive oil, salt, pepper, garlic powder, lemon juice, and paprika (if using).
  3. Melt butter in a small saucepan over medium-low heat. Add garlic and cook until fragrant (about 1 minute). Stir in lemon juice, zest, salt, and pepper. Remove from heat.
  4. Place trout skin-side down on the grill. Cover and cook until the skin is crispy and the fish is mostly cooked through (6-8 minutes, depending on thickness).
  5. If desired, carefully flip the trout and cook for another 2-4 minutes on the flesh side to get some grill marks. If the fillets are thin, skipping this step is better to avoid overcooking.
  6. Remove from grill. Drizzle generously with the lemon-garlic butter sauce. Garnish with chopped parsley and serve immediately with lemon wedges.