Mild, flaky trout is grilled until tender and served with a melted lemon-dill butter , which enhances its natural richness. Grilled asparagus completes the plate with a slightly smoky snap, making this a balanced, nutrient-rich dish with minimal fuss and maximum flavor.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsFor the Trout
2 whole trout, cleaned and butterflied (about 10–12 oz each)
1 tbsp olive oil
Salt and freshly ground black pepper
2 lemon slices per fish
Optional: 2 garlic cloves, thinly sliced
Kitchen twine or toothpicks (if needed to secure)
For the Lemon-Dill Butter
3 tbsp unsalted butter, softened
1 tbsp fresh dill, finely chopped
Zest of ½ lemon
1 tbsp fresh lemon juice
Pinch of salt
Optional: ½ small shallot, finely minced
For the Asparagus
1 bunch asparagus, woody ends trimmed
1 tbsp olive oil
Salt and black pepper
Optional: squeeze of lemon or extra dill
Make the Lemon-Dill Butter
1
In a small bowl, mash together:
Mix until smooth and well-combined.
Set aside (or refrigerate if prepping ahead).
Prep the Trout
2
Pat fish dry with paper towels.
Lightly brush inside and out with olive oil .
Season with salt and pepper .
Stuff each cavity with lemon slices and garlic (if using) .
If needed, secure with toothpicks or kitchen twine to hold closed.
Grill the Asparagus
3
Toss asparagus with olive oil , salt , and pepper .
Grill over medium-high heat for 6–8 minutes , turning occasionally, until tender and slightly charred.
Remove and keep warm.
Grill the Trout
4
Clean and oil your grill grates well (or use a fish basket).
Preheat grill to medium-high heat.
Grill trout for 4–5 minutes per side , depending on thickness, until the flesh is opaque and flakes easily with a fork.
Avoid flipping too early—wait until the skin crisps and lifts easily from the grill.
Serve
5
Transfer trout to plates, remove any toothpicks/twine, and top with a generous dollop of lemon-dill butter .
Serve alongside grilled asparagus and garnish with extra lemon wedges and fresh dill .
Tips for Success
6
Use thin lemon slices to avoid overpowering the delicate trout.
If grilling whole fish intimidates, use fillets , adjusting cook time to ~3–4 minutes per side.
The butter can be made up to 3 days ahead and stored in the fridge (or frozen).
Variations
7
Add capers or chopped olives to the butter for Mediterranean flair.
Use steelhead trout , arctic char , or salmon if trout isn't available.
Swap asparagus for zucchini spears , green beans , or broccolini .
Suggested Pairings
8
Serve with: Roasted baby potatoes, wild rice, or a chilled cucumber salad
Drink: Crisp Sauvignon Blanc, dry Riesling, or sparkling water with lemon
Occasion: Weeknight meal, al fresco dining, date-night dinner
Ingredients For the Trout
2 whole trout, cleaned and butterflied (about 10–12 oz each)
1 tbsp olive oil
Salt and freshly ground black pepper
2 lemon slices per fish
Optional: 2 garlic cloves, thinly sliced
Kitchen twine or toothpicks (if needed to secure)
For the Lemon-Dill Butter
3 tbsp unsalted butter, softened
1 tbsp fresh dill, finely chopped
Zest of ½ lemon
1 tbsp fresh lemon juice
Pinch of salt
Optional: ½ small shallot, finely minced
For the Asparagus
1 bunch asparagus, woody ends trimmed
1 tbsp olive oil
Salt and black pepper
Optional: squeeze of lemon or extra dill
Directions Make the Lemon-Dill Butter
1
In a small bowl, mash together:
Mix until smooth and well-combined.
Set aside (or refrigerate if prepping ahead).
Prep the Trout
2
Pat fish dry with paper towels.
Lightly brush inside and out with olive oil .
Season with salt and pepper .
Stuff each cavity with lemon slices and garlic (if using) .
If needed, secure with toothpicks or kitchen twine to hold closed.
Grill the Asparagus
3
Toss asparagus with olive oil , salt , and pepper .
Grill over medium-high heat for 6–8 minutes , turning occasionally, until tender and slightly charred.
Remove and keep warm.
Grill the Trout
4
Clean and oil your grill grates well (or use a fish basket).
Preheat grill to medium-high heat.
Grill trout for 4–5 minutes per side , depending on thickness, until the flesh is opaque and flakes easily with a fork.
Avoid flipping too early—wait until the skin crisps and lifts easily from the grill.
Serve
5
Transfer trout to plates, remove any toothpicks/twine, and top with a generous dollop of lemon-dill butter .
Serve alongside grilled asparagus and garnish with extra lemon wedges and fresh dill .
Tips for Success
6
Use thin lemon slices to avoid overpowering the delicate trout.
If grilling whole fish intimidates, use fillets , adjusting cook time to ~3–4 minutes per side.
The butter can be made up to 3 days ahead and stored in the fridge (or frozen).
Variations
7
Add capers or chopped olives to the butter for Mediterranean flair.
Use steelhead trout , arctic char , or salmon if trout isn't available.
Swap asparagus for zucchini spears , green beans , or broccolini .
Suggested Pairings
8
Serve with: Roasted baby potatoes, wild rice, or a chilled cucumber salad
Drink: Crisp Sauvignon Blanc, dry Riesling, or sparkling water with lemon
Occasion: Weeknight meal, al fresco dining, date-night dinner
Grilled Trout with Lemon-Dill Butter & Asparagus
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