Ruby Red Trout Recipe

Prepare and season

Pat the trout fillets dry with paper towels. Brush both sides lightly with olive oil. Season the flesh and skin sides with 1 tsp salt, 1 tsp black pepper, and 2 tbs cajun seasoning, pressing gently so the spice mix adheres.

Preheat grill

Preheat an outdoor grill or grill pan over medium-high heat (about 400°F / 200°C). Oil the grill grates lightly to prevent sticking.

Grill the trout

Place fillets skin-side down on the hot grill. Cook undisturbed for 4–5 minutes until the skin is crisp and the fish releases easily. Flip carefully and grill flesh-side for 2–3 minutes more, until internal temperature reaches 125–135°F (51–57°C) for medium doneness and the flesh flakes easily. Remove to a warm plate and tent loosely with foil while you finish the sauce.

Sweat aromatics

In a medium skillet over medium heat, melt 1 tbs butter and add the finely minced shallot. Cook, stirring, for 1–2 minutes until translucent but not browned. Add the minced garlic and cook 30 seconds until fragrant.

Reduce wine

Increase heat to medium-high and add 1 cup dry white wine. Bring to a simmer and reduce by about half (4–6 minutes) until slightly syrupy.

Finish with butter and lemon

Lower heat to low. Whisk in the remaining 5 tbs cold butter a tablespoon at a time to create an emulsified, glossy sauce. Stir in 2 tbs fresh lemon juice, 1 tsp lemon zest, 1 tsp salt, 1/2 tsp black pepper, and 2 tbs chopped parsley. Taste and adjust seasoning. Keep the sauce warm but do not let it boil (to avoid breaking the emulsion).

Place each grilled trout fillet on warmed plates. Spoon 2–3 tbs of the white wine lemon butter sauce over each fillet and a little around the plate. Garnish with chopped parsley and lemon wedges. Serve immediately.